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Risotto with Peppers

  • RECIPE MAKES: 1 portion
  • PREP TIME: 10 minutes
  • COOK TIME: 35 minutes
Method
Step 1

Prepare the stock by boiling the vegetables, bay leaf and peppercorns in 1 litre of water for approximately 10 minutes.

Step 2

Dice the red peppers and cook with the chopped onion, hot stock and oil. When they are softened, blend everything together and put to one side.

Step 3

Cut the green peppers into 1 cm cubes and fry separately in oil until they are slightly crisp.

Step 4

In a saucepan melt the butter and add the chopped onion and the rice. When the rice begins to cook slightly, add a ladle of sieved broth and stir until it is absorbed.

Ingredients
  • For the stock
  • 1/2 Onion
  • 1 Carrot
  • 1 Stick of celery
  • 1 fresh tomato
  • bay leaf, peppercorns
  • For the dressing
  • 130 g Red peppers
  • 20 g Chopped white onion
  • 250 g Stock
  • 10 g Extra virgin olive oil
  • 50 g Green peppers
  • 5 ml Extra virgin olive oil
  • For the risotto
  • 10 g Butter
  • 20 g Chopped white onion
  • 80 g Mevalia Rice

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