This recipe is an adaptation from a risotto recipe for roasted vegetables from my Risotto cookbook. It has only red peppers because that was the vegetable that I found, and it was already roasted.
Roasted Red Pepper Risotto
1 16oz jar roasted red peppers with juice
~5 c chicken stock
1T olive oil
1 small onion, chopped
generous 1 3/8 risotto rice
1/2 - 3/4 c grated Parmesan
2T random herbs
Drain red peppers and reserve juice. Place juice and enough chicken stock to make 5 cups total liquid into small pan. Heat until simmering.
Heat oil with 2T of the butter in a deep pan over medium heat until butter has melted. Add onion and cook until soft; do not brown. Reduce heat slightly, add rice and stir to coat rice. Cook, stirring constantly, for 2-3 minutes until grains are mostly translucent. Start adding hot stock 1 ladleful at a time. Stir constantly until liquid is absorbed before adding next ladleful. Increase heat so that liquid bubbles. Cook for about 15 minutes, then add the red peppers. Cook for another 5 minutes until rice is creamy.
Remove risottos from heat and add remaining 2T of butter. Mix well, then stir in cheese until it melts.Serve either as a main dish or with chicken or fish.
The risotto looked very pretty with the red peppers and ended up a bit pink due to the juice of the peppers, but ended up not being quite as creamy as other risottos I've made. Both Nate and I decided that it needed to have more liquid added and should cook a bit longer to make it more like we thought it should be. This amount of liquid made more of a crunchy rice. I might make this recipe again, but add more liquid than is called for.