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The wine

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should bubble, but not too quickly how grow herbs indoors pinch of saffron threads (optional) Freshly ground pepper

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to taste 2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme 2 ounces Parmesan cheese, grated (1/2 cup) 1. Add the garlic, peppers, and 1/2 teaspoon of salt. Bring the stock to a simmer in a saucepan with a ladle nearby. Cook, stirring, until the peppers are limp and fragrant,

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about eight to 10 minutes. Cook, stirring often, until the stock is just about absorbed. This is food that is vibrant and light, full of nutrients but

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by no means ascetic, fun to cook and a pleasure to eat. Stir in the wine and cook over

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medium heat, stirring constantly. Stir once, taste

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and adjust seasonings, and serve. Rub the saffron threads between your fingers, and add to the rice. Produce, seasonal and locally

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grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week recipes will revolve around a particular type of produce or a pantry item. When the wine has almost evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough just to cover the rice. Heat the clerissa oil in a large, wide, heavy skillet or saucepan

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over medium heat, and add the onions or shallots. Reheat and proceed with the recipe shortly before serving.. The rice should be creamy; if it isn t, add a little more stock. Serves four to six Advance preparation. The stock

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should bubble slowly (adjust heat accordingly). Red Pepper Risotto As this stunning risotto simmers, it takes on a beautiful red hue. If you use saffron, the dish will gain bold flavor and an even richer color.

Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Continue for 25 minutes, until the rice is cooked through but still a little chewy. You can get ahead on the risotto, cooking it halfway through step 3, about 10 to 15 minutes, then spreading the rice out in the pan or on a baking sheet. This series offers recipes with an eye towards empowering you to cook healthy meals every day. Cook gently until they begin to soften, about three minutes.