This weekend, I wanted Risotto. I've had arborio rice in the pantry for months, but haven't been in the mood to stand over a hot stove. Until this weekend. I was looking through the New York Times online and noticed a series of recipes using red peppers. One of the recipes was for Red Pepper Risotto. That was all I needed. There was a few choices that NYT had in the recipe: I used onions, not shallots; didn't use saffron; and a mix of parsley & thyme.
This was a rousing success....everyone loved it!