May 24th, 2016
Roast the peppers and onion, brushing with olive oil and sprinkling with salt and pepper. When done, wrap onion in foil and keep warm. Place peppers in bowl and cover with plastic wrap – set aside.
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
Melt 1 tablespoon of the butter with the oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds.
Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
Meanwhile, remove the peppers from the bowl and peel away the charred outer skin. Slice peppers into strips. Peel the outer charred skin from the onion.
Stir in parmesan and remaining butter. Stir lemon juice and zest. Season risotto with salt and pepper. Transfer to bowl and serve, alongside the onion and topped with the peppers.