Redbridge, Asparagus, and Red Pepper Risotto

Redbridge, Asparagus, and Red Pepper Risotto

This risotto uses Redbridge gluten-free beer to create the creamy texture as well as give it additional flavors. It is a great recipe for a cold night in and can be used both as a main dish or a side. If you are using it as a side you can cook up some protein or add some toast with cheese on top. For those of you who don’t like cheddar cheese you can always replace it with another kind.

Serves 4-6

Ingredients:

7 Tbs. olive oil
1 bunch asparagus, chopped into bite-sized pieces
2 red bell peppers, diced
1 cup diced yellow onion
2 garlic cloves, minced
1½ cups Arborio rice
3 cups vegetable stock
12oz. bottle Redbridge Gluten Free beer
2 cups grated cheddar cheese

  1. Directions:
  2. In a medium saucepan, heat 4 tablespoons of the oil over medium heat. Add the asparagus, bell peppers, onions, and garlic and cook. Stir vegetables constantly until the onions turn translucent, 5 to 7 minutes. Add the rice and remaining 3 tablespoons of oil and cook. Continue stirring constantly for 2 to 3 minutes.
  3. Slowly add the stock, 1 cup at a time, and cook, stirring constantly, allowing the liquid to absorb before adding another cup of the stock. Continue until all the stock has been added, approximately 10 to 12 minutes.
  4. Stir in the beer gradually, allowing time for the liquid to absorb. Bring to a boil and gently fold in the cheese, add salt and pepper to taste, stirring constantly until it is fully melted, about 2 minutes.
  5. Allow to cool for 2 to 3 minutes before serving.
*This recipe is based off of  a recipe from The Gloriously Gluten-Free Cookbook by Vanessa Maltin

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