Roasted Red Pepper & Goat Cheese Risotto with Asparagus

Roasted Red Pepper & Goat Cheese Risotto with Asparagus

We love risotto—it’s one of our favorite meals. It’s easy, comforting, delicious, and doesn’t leave a pile of dishes behind. This version might be the best flavor combination we’ve ever made: sweet roasted red peppers, tangy goat cheese, and creamy arborio rice, finished with tender asparagus for freshness and color. Made with a few of our favorite pantry staples from Denver Wine Merchant, this is weeknight luxury in a bowl, and this dish works great with both white or red wine!

Ingredients - serves 2

• 1 cup Beretta Superfino Arborio Rice
• 2 tablespoons Partanna Unfiltered Organic Olive Oil
• 1 small onion, finely chopped
• 2 teaspoons Gia Garlic Paste (or 2 garlic cloves, minced)
• 6 ounces dry white wine (such as Pinot Grigio, Müller-Thurgau, or another dry, neutral white)
• 4 cups warm chicken or vegetable broth, keep warm on the stove or in a measuring cup
• 6 ounces Divina Roasted Sweet Red Peppers, puréed 
• 3 ounces soft goat cheese
• ¼ cup grated Parmigiano Reggiano, plus more for finishing
• 2 tablespoons unsalted butter
• 1 bunch asparagus, or broccolini trimmed and cut into 1-inch pieces
• Salt and pepper, to taste
• Fresh basil and/or parsley, chopped, for garnish

Method

1. In a large, wide saucepan or high-sided skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in the garlic and cook for another 30 seconds.
2. Add the Beretta arborio rice and stir to coat each grain with oil. Toast the rice for about 2 minutes until the edges are slightly translucent.
3. Pour in the white wine and stir until mostly absorbed.
4. Begin adding the warm broth, one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue this process for 20–25 minutes.
5. After 10–12 minutes (about halfway through), stir in the puréed Divina roasted red peppers. Add the asparagus pieces around the same time, allowing them to cook gently in the risotto for bright color and tender texture.
6. Once the rice is al dente and the mixture is creamy, reduce the heat to low. Stir in the goat cheese, butter, and Parmigiano Reggiano until fully melted and incorporated. Season to taste with salt and pepper.
7. Serve hot, garnished with fresh basil or parsley, more freshly grated Parmigiano Reggiano.
8. Serve with a great wine you love! Some examples are: Arneis, Cabernet Franc, Aligote or even a rosé!