This is a bit more healthy than typical risotto since there's no butter or cheese.
Bell Pepper and Asparagus Risotto
Serves 6 as a main dish
8 fl oz Canola Oil
1 oz Chopped Garlic (4 to 5 cloves)
8 oz Yellow Onions, diced
1 lb Arborio Rice (don't use any other kind for risotto)
2 cups Dry White Wine, hot (microwaving is fine)
6 cups Vegetable Broth, hot (microwaving is fine)
2 Bay Leaves
1 tsp Saffron, crushed
1 lb Red Bell Peppers, diced
1 lb Green Bell Peppers, diced
12 oz Asparagus, cut in 1 inch pieces
2 Tbsp Parsley, chopped
3/4 tsp Salt
2 tsp White Pepper (don't use black- it does make a difference)
Heat half of the oil in a large dutch oven on medium heat.
Saute Garlic and Onion about 10 minutes or until the very first traces of browning are visible.
Add Rice and stir, cooking 5 minutes or until the edges of the rice become translucent.
Add hot Wine, Bay Leaves, and Saffron. Stir until mostly absorbed into the rice.
Add hot Vegetable Broth one cup at a time. Stir frequently and wait for each added cup of broth to cook down before adding the next. The trick is to wait until the rice appears creamy rather than looking submerged in liquid.
While rice is cooking, Heat the remaining Oil in a large skillet or wide pot on medium heat.
Saute Asparagus and Bell Peppers until tender-crisp. Stir them into the risotto.
Remove Bay Leaves and add Salt and Pepper.
