Risotto di peperoni (risotto with peppers)
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 2 red peppers
- 2 yellow peppers
- olive oil
- 1 red onionfinely chopped
- 3 sticks celeryfinely chopped
- 300g risotto rice
- ½ a glass white wine
- 2 litres chicken stockhot
- 4 ripe plum tomatoesdeseeded and finely chopped
- 150g parmesangrated
- a handful basilripped
- 75g unsalted butter
Nutrition: per serving
- kcal680
- fat33.2g
- saturates0g
- carbs75.4g
- sugars0g
- fibre5.3g
- protein23.1g
- salt4.63g
Method
step 1
Chargrill or grill the peppers until their skins are blackened, then put in a bowl and cover with clingfilm. After 10 minutes peel off the skins and wash off the seeds. Chop finely and set aside.
step 2
Heat the oil in a large saucepan and soften the onion and celery, then add the rice. Cook for 5 minutes, add the white wine and cook until it has all been absorbed. Add the stock, ladle by ladle, and stir continuously until each amount is absorbed and all the stock has been used up. When the rice is almost al dente add the peppers, tomatoes, parmesan, basil and butter and stir the mixture vigorously to obtain a lovely, creamy consistency. Season and serve.
