Name: Party Pepper and Potato Risotto
Prep time: 25 min
Cook time: 20 min
Yield: 4
Ingredients: 4 meduim Wisconsin Russets (peeled,cut into 1/4); 3 cups vegetable or chicken broth; 1 cup cream; 2 cloves garlic (minced); 1/4 cup shallots (chopped); 1/4 cup chopped roasted red bell peppers; 1/4 cup chopped parsley; 1/2 cup shredded pepper jack cheese; 2 tbsp olive oil

Party Pepper and Potato Risotto

CourseMain Dish, Side Dish

Servings	Prep Time
4	25 min

Cook Time	Passive Time
20 min	45 min

Servings	Prep Time
4	25 min

Cook Time	Passive Time
20 min	45 min

Party Pepper and Potato Risotto

CourseMain Dish, Side Dish

Servings	Prep Time
4	25 min

Cook Time	Passive Time
20 min	45 min

Servings	Prep Time
4	25 min

Cook Time	Passive Time
20 min	45 min

Ingredients

4 meduim Wisconsin Russets peeled,cut into 1/4
3 cups vegetable or chicken broth
1 cup cream
2 cloves garlic minced
1/4 cup shallots chopped
1/4 cup chopped roasted red bell peppers
1/4 cup chopped parsley
1/2 cup shredded pepper jack cheese
2 tbsp olive oil

Servings:

Units:

Instructions

Combine potatoes, broth, cream, garlic and shallots in a large nonstick skillet over medium high heat.
Cook till almost all the liquid evaporates and the potatoes are tender, stirring occasionally, 12-15 minutes.
Stir in the bell peppers, parsley, cheese and oil and serve.

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