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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
