Bell pepper risotto
Bell Pepper Risotto is a creamy and flavorful dish that brings together the sweetness of bell peppers and the richness of Italian risotto.
Servings 4
Ingredients
For the bell peppers cream:
- 2 medium bell pepper
- 1 onion
- salt and pepper
- 1 tbsp of olive oil
- 50 ml of cream
For the risotto:
- 2 cups of rice
- 4 cups of vegetables or chicken stock
- 1 knob of butter
- greated parmigiano to taste
- pepper
Instructions
Prepare the bell pepper 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. Turn the heat on and, when it start to sizzle, add 2 tablespoons 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 blender with the cream and mix until smooth.
- You can keep the cream in the fridge for a few days or freeze it.
Prepare the risotto
- Put half of the pepper cream into a sauce pan and turn the heat on. Bring the stock to a boil in another pot.
- Add the rice and let it absorb the flavors for a couple of minutes.
- Add the stock a little at a time to the risotto.
- Cover with a lid and mix often to avoid sticking. 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 and wait a couple of minutes. Serve hot with a sprinkle of pepper and parmigiano.
