This savory little number is from way, way back in December. Then jwa and I got stuck in California. Then it was 2006. Then I forgot all about it. It’s Risotto with Caramelized Onion, Brandy and Roasted Red Bell Pepper and it’s fabulous. I served it with some oven roasted broccoli on top for extra color and beta carotene. Mmm!

Risotto with Caramelized Onion, Brandy and Roasted Red Bell Pepper from The Best 125 Meatless Main Dishes cookbook — otherwise known as the “Risotto Bible”.
2 tbsp Olive Oil
2 medium onions, diced
1 tsp dried rosemary
1/4 tsp salt
2 tbsp brandy
1 medium red bell pepper, roasted
6 cups vegetable or chicken stock
2 cloves garlic, minced
1 tsp nutmeg
1/2 cup grated Parmesan cheese
2 cups Arborio rice
Fresh pepper to taste

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions, rosemary and salt. Reduce heat to medium low and sauté, stirring . . . → Read More: The Lost Risotto Post of 2005