Roasted Red Pepper and Spinach Risotto

I love roasted red peppers in almost anything...on pizza, in pastas, on chicken, in sandwiches...you name it. I especially loved them in this risotto. I've started making a number of risottos and they are always so delicious with a creamy texture. This is a great one to not only get that roasted red pepper flavor but to get a few veggies in too thanks to the spinach. We've made this a number of times already and I can't wait to make it again soon. Hopefully the next time I make it, it will be with red peppers from my garden!

Roasted Red Pepper and Spinach Risotto

Ingredients:

1 tbsp butter
1 tbsp olive oil
1 shallot, chopped
2-3 cloves garlic, chopped
Optional: a few dashes of red pepper flakes
1 c arborio rice
1/4 c dry white wine (or additional broth)
5 cups chicken broth (or vegetable broth for a vegetarian version)
1 roasted red pepper, chopped (to roast, broil until skin is charred on all sides. Put in a bowl covered with plastic to sweat the skin off. After 10 minutes, peel the skin to reveal your beautiful roasted red pepper)
1 c fresh baby spinach
3 tbsp Parmesan cheese

Directions:
Heat olive oil and butter in a large saute pan
Add shallots and garlic (and red pepper flakes); stir until tender, about 2 minutes.
Add arborio rice and stir until coated
Add the white wine and stir until absorbed
Add the chicken broth, one ladle at a time, stirring constantly. Add more broth only when all of the broth in the pan has been absorbed by the rice. This entire process takes anywhere from 17 to 25 minutes.
Near the end, stir in the spinach and red peppers.
When you add your final ladle of broth, add the cheese.
Serve immediately.

Source: Mary Ellen's Cooking Creations