Bell peppers cream risotto2012-09-04
- Servings : 4
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
Risotto is one of my favorite dishes, I love risotto with vegetables, with fish, with cheese.. well I must say that I love white risotto, with just a little bit o grated parmigiano and a knob of butter!
This recipe is so amazingly simple you will love it right away. You just need few ingredients and half an hour to create a light, tasty and delicious risotto.
Usually I prepare a big quantity of cream and then I store it in the freezer to use whenever i want.
You can freeze the cream into ice cubes molds, so they will defrost easily if you don’t have a microwave.
Now let’s prepare my version of the bell peppers cream risotto.
- For the bell peppers cream:
- 2 medium bell pepper
- 1 onion
- salt and pepper
- 1 tbsp of olive oil
- 50ml of cream
- For the risotto:
- 2 cups of rice
- 4 cups of vegetables or chicken stock
- 1 knob of butter
- greated parmigiano to taste
To prepare the cream wash the bell peppers and cut the stem part. Cut the peppers into chunks and put them into a frying pan. Cut the onion into slices and add it to the bell peppers in the pan. Turn the heat on and, when it start to sizzle, add 2tbsp of water and season with salt and pepper. Let it cook for 8/10 minutes covered with a lid.
Put the bell peppers into a liquidizer with the cream and mix until smooth. Put half of the peppers cream into a sauce pan and turn the heat on. Add the rice and let it absorb the flavors for a couple of minutes. Bring the stock to a boil and add it a little at a time to the risotto.
Cover with a lid and mix often to avoid it from scorch. See the direction on the rice package to calculate the cooking time. When it is cooked, turn the heat off, add the butter and the parmigiano cheese and mix vigorously. Cover again with a lid and wait a couple of minutes. Serve hot with a sprinkle of pepper.