Goodbye Nice Dinner: Roasted Red Pepper Dip with Pita Chips, Roasted Carrots, and Mushroom Risotto

I have less than a week left in Nice, ah! How did this 10 months go by so fast? I feel like I just posted the series of photos from my first month in France, and now I'm thinking about the best way to wrap up my time here. Last night, for what may be the last time in this appartment, my friends came over for a nice, big dinner. I wanted to create a meal that was chock-full of fresh vegetables and bold flavors. We ended up having a really nice dinner, made even nicer by the fantastic company, of course.

Dragon's Roasted Red Pepper, Garlic and White Bean Dip with Herb Toasted Pita Chips

This was so so so delicious, I will be definately be making it again. I served it with the pita chips below, but this afternoon enjoyed the leftover dip with leftover carrots--fantastic!

Herb Toasted Pita Chips

Oven-Roasted Carrots, sprinkled with (covered in?) parsley

Jess's Mushroom Risotto

The amount of flavor this packed was incredible! I am definately a lover of risotto in all shapes and forms, but this one is particularly good. The recipe uses one of my favorite tips for risotto: adding in a couple of spoons of marscarpone cheese at the end! The healthy dose of fresh parsley also made this particularly fantastic.