Bell pepper risotto recipe
Bell Pepper Risotto recipe
|230 g||bell peppers, yellow and red, cored, washed,|
|150 g||plum tomatoes, blanched, chopped|
|2 tbsp||olive oil|
|1 medium||onion, chopped|
|1 l||vegetable broth|
Flame the peppers to blister the skins, peel them and cut them into thin strips.
Sauté half of the chopped onion in a bit of butter, and add the tomatoes. Stir and cook for 5 minutes, then add the pepper strips. Cook for a minute more and then cover and turn off the flame.
In a differet pot or saucepan, sauté the remaining onionwith the remaining butter. As soon as the onion is a light golden turn the heat up slightly, and stir in the rice. Add hot broth, a ladle full at a time, and stop the the rice is covered with enough liquid. You may need to add more during cooking if rice is not cooked through.
Halfway through cooking the rice, add the tomato and pepper mixture. Continue stirring in broth, if needed, until the rice is cooked. Serve.
ca. 30 min
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