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Risotto di peperoni (risotto with peppers)

Risotto di peperoni (risotto with peppers)

Name: Risotto di peperoni (risotto with peppers)
Total time: 45 min
Yield: serves 4
Cuisine: Italian
Ingredients: 2 red peppers; 2 yellow peppers; olive oil; 1 red onion finely chopped; 3 sticks celery finely chopped; 300g risotto rice; ½ a glass white wine; 2 litres chicken stock hot; 4 ripe plum tomatoes deseeded and finely chopped; 150g parmesan grated; a handful basil ripped; 75g unsalted butter

Published: December 19, 2014 at 2:31 PM

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serves 4

Easy

Total time: 45 mins

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This classic creamy risotto is bursting with the late summer flavours of ripe tomato, basil and roasted pepper.

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Ingredients

Nutrition

2 red peppers
2 yellow peppers
olive oil
1 red onion

finely chopped
3 sticks celery

finely chopped
300g risotto rice
½ a glass white wine
2 litres chicken stock

hot
4 ripe plum tomatoes

deseeded and finely chopped
150g parmesan

grated
a handful basil

ripped
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.

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