Roasted Sweet Pepper Risotto

Recipe by Amy Simonson

2 large sweet peppers red/orange/yellow
1 medium onion, finely diced
3 tablespoons chopped fresh dill
juice of 2 small lemons
8-9 cups vegetable stock
3 tablespoons olive oil
about 2 1/2 cups Arborio rice
1/2 cup dry white wine

Heat oven to broiling temperature.  Place peppers on baking sheet.  Broil close to heating element, using tongs to turn peppers to char skin evenly on all sides.  Remove from oven, place in paper bag. 

Close bag and let peppers stand while you chop onions, dill and juice lemons.  Remove peppers from bag, peel off charred skin, remove stem and seeds (don't rinse them as this will weaken the flavor).  Cut peppers into small strips. 

Heat stock in saucepan over medium low flame.  Heat oil in large saucepan over medium flame.  Add onions; cook until soft.  Stir in rice with wooden spoon until all grains are evenly coated.  Add dill, stir one minute, then add wine and stir until absorbed.  Add 1 cup stock; stir until stock is absorbed. 

Continue cooking, stirring, and adding 1 cup of stock at a time, until the rice is al dente and suspended in a smooth sauce, 15-25 minutes.  Remove from heat; stir in lemon juice and red peppers.