Roasted Red Pepper Risotto with Spinach

Don’t you find making risotto so therapeutic?

The saute of the onions, the toasting of the rice, the sizzle of the wine burning off, the pouring yourself a glass, the first ladle of the broth simmering in the absorbent-eager rice, the pouring yourself a second glass and noticing a tiny wrinkle on your neck . . .

. . . the preparing of the star ingredients, this case being roasted red peppers, the pouring yourself another glass and NO REALLY what is that thing doing on my NECK, the next ladle of broth into the rice, the slow, constant stirring, the oops how did more wine get in my glass and seriously WHY DOES IT LOOK LIKE SARAN WRAP . . .

. . . the peppers resting inside plastic baggies so the skin can loosen, and oh awesome speaking of skin loosening, HOW ‘BOUT THAT TURKEY NECK OF YOURS ALL DANGLING AROUND, the quick blitzing of the peppers into a bright sauce. . .

. . . the okay where’s the rest of this stupid bottle of wine because holy crap my neck is so saggy it’s HANGING OUT WITH MY KNEECAPS, the pouring of the gorgeous roasted red pepper sauce into the creamy rice and stirring it all around, the smashing of the bottle of wine onto the floor because DO NOT MAKE ME CALL DR. OZ ABOUT THIS . . .

. . . the chopping of fresh garden spinach and tossing it into the risotto for vibrant color and nutrients, the stripping naked and grabbing a second bottle of wine and running down the street yelling GOBBLE FAH-RICKIN’ GOOOBBLLLLLE, through a veil of tears, the final addition of butter and fresh cheese to silken the whole thing so lusciously . . .

. . . the waking up in my backyard with 2 cups of Elmer’s glue on my neck and risotto in my hair and in between my toes.

Ahhh, it’s just so therapeutic.

P.S. Do you use a separate moisturizer for your neck? A…friend was asking about it, I don’t know.

Roasted Red Pepper Risotto with Spinach:

What it took for 4:

* 2 red bell peppers
* 2 Tbs. extra-virgin olive oil
* 1 medium white onion, diced
* 1 cup arborio rice
* 1/4 cup dry white wine
* 4 cups chicken stock
* 2 Tbs. butter
* 1/2 cup freshly grated parmesan cheese, plus more for garnish
* 2 cups spinach
* coarse salt and freshly ground pepper
* basil, for garnish (if desired)

Turn your oven to broil. Place the peppers on a rimmed baking sheet and broil the peppers until the skin is charred all over, turning the peppers as you go, about 8 minutes.

Remove from oven and place them into a sealable plastic bag. Seal and let the bags sit for 10 minutes. The skin will loosen up and it’s pretty fascinating. Then you just peel the skin away from the peppers! Remember to remove the seeds and stems. Place the peppers into a small food processor and blitz until smooth.

In the meantime, heat the oil in a medium skillet over medium high. Add the onions and saute until soft, 5 minutes. Add the rice and toss to coat, 1 minute. Add the wine and cook until it’s evaporated, another minute.

In another small sauce pan, bring the chicken stock to a low simmer.

Reduce the heat to medium in the skillet, and ladle over 1/2 cup of the broth. Cook until the liquid is absorbed. Continue to ladle the stock over, little by little until it’s all absorbed and the rice is super creamy, about 30 minutes total. Toss the butter and cheese into the risotto and stir to combine. Stir in the pureed pepper sauce until combined. Finally, add the spinach and toss to combine it all. Combine combine combine.

Oh! Season it along the way. A pinch of salt here and there. Taste it and get it just right. Maybe a good grind of pepper? Sure!

Serve immediately with more parmesan and basil for garnish. Pass out in your food.