Red Pepper Risotto

Lunch will be a homemade Red Pepper Risotto (recipe below) with a salad, baby carrots, and 1/3 cup of craisins. The dressing is Annie's Naturals Low Fat Gingery Vinergrette.

I would definately categorize this lunch as part of the Slow Food Movement.

Red Pepper Risotto

1. Chop 3 Large Red Bell Peppers *, set aside
2. Heat Olive Oil (I used less than 1 TBSP). Add 3 cloves thinly sliced garlic and 1-14 oz can diced tomatoes. Simmer for 5 minutes.
3. Add the Chopped Bell Peppers and 2 Bay Leaves and simmer for 15 minutes or until the vegetables are tender.
4. Add 2 1/2 cups Arborio Rice to the vegetable mixture and cook over gentle heat for 2 minutes.
5. In a seperate pan, bring 5-6 cups of vegetable stock to a simmer.
6. Add 2 ladles of the stock to the vegetable mixture and cook until all the stock has been absorbed into the rice. Continue adding the stock in this manner, until the rice is tender.
7. Season with salt and pepper.
8. Remove pan from the heat, cover and let stand for 10 minutes.
9. Stir in 6 fresh basil leaves, snipped.

*It is best to use or roast your own Red Peppers, however, I omitted this step and the Risotto is still very good.