Though it takes some time to slowly incorporate the stock into risotto, it’s not difficult, and the reward is Italian comfort food at its very best. Risotto works well with most any veggies you have in the fridge or pantry. Try frozen peas, roasted winter squash, chopped greens, even basic staples likely to be found languishing in the crisper, like celery. Experiment by adding to this simple recipe or substituting for the roasted peppers or tomatoes. You can make a lovely, brightly colored beet risotto by adding up to a pound of peeled, finely diced raw beets to the onions (add some chopped celery too) and omitting the peppers. At the end of cooking, stir in a tablespoon or two of fresh lemon juice with the butter. Cheese is optional for this variation. You can omit the wine, but it does add lots of flavor and the alcohol burns off in cooking.

Risotto rice is a short-grained rice – you’ll find it readily at super market chains. Don’t try to substitute basmati or other varieties. You won’t get the same creamy but firm texture – more likely, a pile of mush instead.

Ingredients:

• 2 quarts vegetable stock
• 2 Tbsp butter (plus extra for finishing)
• 2 Tbsp olive oil
• 1 large onion, finely chopped
• 6 sun dried tomatoes, chopped
• 2 red, orange or yellow bell peppers, cubed
• 3 garlic cloves, minced
• 2 1/3 cups risotto rice – Arborio or Carnaroli
• 2/3 cup dry Vermouth (or dry white wine)
• Large handful of fresh basil or arugula, roughly chopped
• 4 oz Parmesan cheese, grated

1. Place peppers on a baking sheet, toss with olive oil to coat and roast at 400 degrees until tender and beginning to brown (about 30 minutes). Remove from the oven.
2. Warm stock in a saucepan on gentle heat. Keep heat on low.
3. In a separate large saucepan or sauté pan, heat 2 Tbsp butter and olive oil. Add the onion and garlic, stir, cover pan and sauté gently for 10-15 min until tender but not browned. Stir often.
4. 4.Add sun dried tomatoes and rice to the onions, stirring over medium for 1-2 min until rice looks glossy. Pour in vermouth/wine: it will bubble up. Once liquid has bubbled away turn heat down and start adding warm stock, a ladleful at a time. Allow each ladleful to be absorbed by the rice before adding the next, stirring well all the time to bring out the creaminess of the rice. Broth should be absorbed fairly slowly – turn the heat down if it seems to be cooking too quickly.
5. 5.Continue like this until all the stock has been added and the rice is soft and creamy but still has a slight bite (about 20 minutes). If all the stock is absorbed before rice is done, add a bit of hot water in small amounts until rice is finished.
6. 6.Gently fold in the roasted peppers with pan drippings and basil/arugula. Season to taste, then remove from heat, add some butter (if desired), cheese and stir well. Risotto should be eaten immediately.