Italian Turmeric Risotto with Pepperonata

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large skillet over medium heat, add 3 tablespoons oil. Add bell peppers and sauté for 15 minutes or until peppers are very tender. Mix in vinegar, herbs and salt and pepper to taste and cook for 3 minutes; remove from heat and keep warm.

4. In a saucepan over medium heat, bring broth to a simmer. Reduce heat to low and cook for 10 minutes; keep warm.

5. In a large skillet over medium heat, add remaining oil and 1 tablespoon butter. Add onion and garlic and cook for 3 minutes, stirring occasionally. Add rice and salt to taste; cook for 1 minute, stirring frequently.

6. Add wine and cook for 2 minutes or until liquid is absorbed, stirring frequently. Add broth, 1 cup at a time, stirring frequently after each addition until absorbed before adding more; about 20 minutes total. Remove from heat and stir in remaining butter, pepper to taste and cheese; stir in turmeric.

7. Serve risotto with sautéed peppers.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!