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1. Add the roasted red peppers to a blender and blend until completely smooth, then set aside.
2 cup Roasted red peppers (jarred, drained)
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2. Warm the vegetable broth in a saucepan over low heat and keep it just below a simmer on the stove.
5.5 cup Vegetable broth
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3. Finely dice the onion and mince the garlic.
1 piece Yellow onion,
3 clove Garlic clove
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4. Heat the olive oil and 1 tablespoon of the butter in a wide, heavy pan over medium heat, then add the onion and cook, stirring, until soft and translucent but not browned, about 5 to 7 minutes.
1 piece Yellow onion,
1 tbsp Unsalted butter,
2 tbsp Olive oil
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5. Stir in the garlic and smoked paprika and cook until fragrant, about 30 seconds.
3 clove Garlic clove,
1.5 tsp Smoked paprika
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6. Add the Arborio rice to the pan and stir to coat it well in the fats, toasting until the edges of the grains look slightly translucent, about 2 minutes.
1.5 cup Arborio rice
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7. Pour in the white wine and cook, stirring constantly, until it has mostly evaporated and the pan is nearly dry.
0.5 cup Dry white wine
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8. Add a ladleful of warm vegetable broth to the rice, stir frequently, and let it simmer gently until the liquid is almost absorbed before adding the next ladle; continue this process, maintaining a gentle bubble, until the rice is al dente and creamy, about 16 to 20 minutes.
1.5 cup Arborio rice,
5.5 cup Vegetable broth
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9. When the rice is about halfway cooked, stir in the roasted red pepper purée and continue adding broth and stirring as before until the rice is tender and the mixture is loose and creamy.
1.5 cup Arborio rice,
2 cup Roasted red peppers (jarred, drained),
5.5 cup Vegetable broth
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10. Remove the pan from the heat, then vigorously stir in the remaining butter, grated Parmesan, fresh thyme, a squeeze of lemon juice, salt, and black pepper until glossy and well combined.
1 cup Parmesan cheese, finely grated,
2 tbsp Unsalted butter,
2 tsp Fresh thyme leaves,
0.2 piece Lemon,
1.2 tsp Salt,
0.8 tsp Black pepper
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11. Taste and adjust seasoning, then let the risotto rest for 2 minutes before serving; garnish each portion with chopped parsley and an extra pinch of smoked paprika or Parmesan if desired.
1.5 tsp Smoked paprika,
1 cup Parmesan cheese, finely grated,
0.2 cup Fresh parsley, chopped (garnish)
By james