If, like me, you freeze loads of red bell peppers in the fall and still have lots left come springtime, this is a great time of year to fire roast them on the grill. You can do lots at once if you want - plus you get to be outside while you do it. I roasted some up this afternoon (the equivalent of about 5 or 6 peppers) and served them over this risotto with some leftover steak from last night. The whole thing was very flavorful and satisfying.
1 small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups warm beef stock
1/3 cup grated Parmesan cheese
1 Tbsp minced fresh sage
2 cups diced fire roasted red peppers
2 cups diced cooked steak (about 10-12 ounces; amount can be flexible)
Salt and pepper
Heat a bit of olive oil in the pressure cooker and add the onion. Saute for 2-3 minutes, then stir in the rice. Continue to saute, stirring frequently, for about one more minute. Pour in the beef stock and stir well. Cover the cooker and bring to pressure. Cook for 7 minutes at pressure, then release pressure and open the cooker. Stir the rice gently. If excess liquid remains, cook for a few more minutes over low heat (uncovered), stirring occasionally, until the liquid is absorbed. Stir in the Parmesan and sage.
While the risotto cooks, heat a little olive oil in a skillet, then add the peppers and steak. Add salt and pepper to taste and saute until heated through.
Serve mounds of risotto on each plate with a spoonful of steak and peppers over it.
Serves about 4.