Risotto with Roasted Peppers and Pecorino
A Spanish-leaning risotto with roasted sweet peppers, saffron and Pecorino Romano—serve as a vegetarian main or with grilled vegetables, fish or roast chicken.
This risotto is sensational made with ripe, late summer sweet peppers. With a touch of saffron and a dash of cayenne, it leans a little Spanish. Serve it a main course, perhaps accompanied by grilled zucchini or sauteed cherry tomatoes. Or have it alongside grilled fish or roast chicken.