Roasted Red Pepper Risotto

From Asparagus to Zucchini by the Madison Area Community Supported Agriculture Coalition 

2 red or colored sweet peppers
1 med. Onion, finely diced
3 T chopped fresh herb- basil, dill, thyme... 
Juice of 2 small lemons
8-9 cups vegetable or chicken stock
3 T olive oil
About 2  cups Arborio rice
1cup dry white wine 

Heat oven to broiling temp. Place peppers on baking sheet. Broil close to heating element- turn peppers to char evenly. Remove from oven- put in paper bag and lose. Let peppers stand while you chop onions, herbs and juice lemons. Remove from bag, and peel skin, remove seeds and and stem. Don’t rinse them (it weakens flavor), cut in small strips. 

Heat stock in saucepan over low-medium heat. Heat oil in large saucepan over medium heat. Add onions and cook until soft. Stir in rice. Add wine and stir until absorbed. Add 1 cup of stock; stir until absorbed. Repeat until rice is al dente and in a smooth sauce (15-25 minutes). Remove from heat- stir in lemon juice, herb, and red peppers. 

Makes 6-8 servings.