Tis a tale of two orange things this evening… one very good, and one not so good, in fact you may even call it bad but with the potential to get better. First, the bad news, because I feel like the good will make up for it somewhat.

Upon coming home today, as soon as I got in the door husband said, “Oliver is acting weird, the cat, the cat, vet” He was meowing pretty loudly, and when husband picked him up, some poop fell out of him. I thought maybe he was constipated, or maybe he had broken a bone somehow. So we tried to rush him to our regular vet, him panting and meowing the whole way, but they have short hours Wednesday. Luckily my mom was calling around seeing who was open and told us to go to Van Crest on Augusta Highway, which we were already only about a half mile from. They stayed open for us and ran tests, took X-rays, and drew blood from Oliver. We are waiting for blood test results to come back, but he is anemic right now either from a parasite or from his body starting to dysfunction. That visit alone cost us a bit over $400, but Oliver was our first pet together. He was just fine just yesterday when I took some pictures of him chilling in the living room enjoying the light from the new door while waiting for the good thing farther below to finish.

We are pretty sure he will be fine, but are crossing our fingers that he doesn’t need a cat blood transfusion (me to the vet: “Where do you get cat blood from??”) And with that kind of gross segue, on to the good orange thing- Roasted Bell Pepper Risotto.

Remember these beautiful bell peppers I picked up at the farmer’s market last week?

They were starting to look a little wrinkly, and with stalking a friend’s Facebook status one day I found the idea to make Roasted Bell Pepper Risotto. Let me preface this recipe with saying that I ate nearly 3/4 ths of it last night. The other portion was slammed down for lunch today.

Roasted Bell Pepper Risotto

Ingredients

  • Two bell peppers (red, yellow, orange whatever combination- I used two orange)
  • 3 cups vegetable stock
  • half an onion
  • 1/4 cup dry white wine
  • 1 cup Arborio rice
  • salt, pepper to taste
  • Asiago cheese*, as much as you want. I recommend 1/4 of a cup ish.

Directions

Heat the oven to 400 degrees. Place the peppers on a cookie sheet and put in oven for 25-30 minutes or until charred. They will smell amazing, this is how you’ll know they are almost done. Once sufficiently charred, remove from bag and put in a paper bag, or in a large bowl and covered with a plate. This will help to steam the skins off.

Meanwhile, heat the oil over medium high heat in a large saucepan, and add the onions. Saute for 5 minutes, or until softened. Add the rice, stir until the rice is coated in oil.

Add the white wine, let the rice absorb what it will. Then add enough stock to cover the rice. Keep an eye on it, stir occasionally. Add more once the rice has absorbed most of the other liquid. Jump back over to those peppers. Peel as much skin off as you can, cut away the seedy top and the ribs. Cut the flesh into little chunks, it doesn’t have to be perfect, I know those peppers are warm to the touch now. Throw those into the pot, add stock. Stir. Do it until the stock is gone or the rice isn’t crunchy anymore. Add the cheese, remove from heat. Eat it all.

*Don’t wimp out and use Parmesan, because this Asiago cheese REALLY made the dish special. Try it in other risottos too! I am a true fan of Asiago cheese now, especially the aged 12 months Publix brand.