Red Pepper Risotto RecipeCourse: MainCuisine: ItalianDifficulty: Medium
A simple, light risotto made with onion and red pepper, white wine, and vegetable stock. Finished off with grated Italian cheese and freshly chopped parsley. Serve as a light starter or vegetarian main dish.
3 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
2 red peppers, deseeded, quartered and thinly sliced
175g arborio rice
100ml dry white wine
1 liter fresh vegetable stock, warmed in a pan
25g grated Italian Parmesan Cheese, plus extra to serve
25g unsalted butter
large handful of fresh parsley or rocket leaves
- Heat the oil in a large pan.
- Sweat off the onion, celery, garlic and ½ the pepper with a pinch of salt over a low heat, stirring often, until soft and the onion is translucent.
- Place the remaining pepper in a food processor with 4 tbsp water and whizz to a coarse paste; set aside.
- Add the rice to the pan and stir for a couple of minutes making sure all the rice is coated with the onion mix, then add the wine and simmer until the wine has evaporated.
- Add the red pepper puree and stir in, now, using a ladle, add 2 ladlefuls of warm stock, stir in and allow to simmer (stirring continuously) until the stock has been absorbed
- Continue adding the stock, a ladleful at a time, stirring and allowing it to be absorbed before adding the next.
- This will take around 10 minutes of stirring continuously to help the rice turn creamy.
- When all the stock has been added and the rice is soft but with a little bite,(al dente) remove from the heat and stir in the parmesan, butter, and season well with black pepper.
- Leave to stand for 3 minutes under a lid, then taste and season if necessary and serve topped with more parmesan, a sprinkling of freshly chopped parsley or torn rocket leaves, and a splash more oil.