RED & YELLOW PEPPER RISOTTO | Zanon Zinfandel

Ingredients

• 8 cups chicken broth and/or stock
• 3 tbsp. EV olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 whole bell peppers (red & yellow), diced
• 1½ cups Arborio, Carnaroli, or Vialone Nano rice
• ¾ cup Zanon Sauvignon Blanc
• salt and black pepper to taste
• ¾ cup grated parmesan
• ¼ tsp. turmeric (optional)
• 2-3 tbsp. parsley, chopped