Bell Pepper Risotto

Summary

This is a nice, light, colorful risotto, bright red streaks against a white-golden risotto, with great flavor too.

It's vegetarian, and it could easily be made vegan by substituting something for the parmesan cheese that you stir in at the end.

6	c	Vegetable Stock
4	T	Olive oil
1	ea	small onion (chopped)
3	ea	Tomatoes (seeded and chopped)
3	ea	Red Bell Pepper (seeded and sliced into strips)
1	ea	Rosemary Sprigs (chopped)
2	c	arborio rice
4	T	Parmesan Cheese (grated)

Bring the stock to a simmer.
In a risotto pan, heat the oil and saute the onion until soft, about 5 minutes.
Add the tomatoes, bell pepper, and chopped rosemary and cook for 5 minutes more.
Add the rice and stir it around to get it coated with the oil.
Stir in a ladleful of stock until it is absorbed, and continue adding one ladleful at a time until it is almost all absorbed, about 18-20 minutes.
Stir in the parmesan cheese and serve hot.

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