Red Pepper Risotto

This was divine. Absolutely divine.Red Pepper Risotto

From: The Pioneer Woman

8 cups chicken broth
3 Tbs. olive oil
1/2 medium onion, diced
2 red peppers, diced
1 3/4 cup arborio rice
3/4 cups dry white wine
salt to taste
5 oz. goat cheese
1/2 cups grated Parmesan
1/2 tsp.turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes.

Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.Pour in wine and cook for a minute or two.

Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. You may not need to use all of the broth.

At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!