Sweet Bell Pepper Risotto

Name: Sweet Bell Pepper Risotto
Ingredients: 1 3/4 cups carnaroli rice; short grain rice; 1 red onion small, chopped finely; 2 bell peppers sweet, 1 yellow and 1 red; 3 1/4 cups vegetable broth; 3 ounces white wine at room temperature; butter; Parmesan cheese; basil

9 ingredients

7 steps

Ingredients

1 3/4 cups carnaroli rice
short grain rice
1 red onion small, chopped finely
2 bell peppers sweet, 1 yellow and 1 red
3 1/4 cups vegetable broth
3 ounces white wine at room temperature
butter
Parmesan cheese
basil

Directions

1

Grill the peppers, remove their skin and cut them into small pieces.
2

Melt 1 tablespoon of butter in a saucepan, add the onion and the peppers. Saute for a few minutes until the onion has caramelized.
3

Add the rice and toast it well stirring constantly.
4

Add the white wine and allow it to evaporate.
5

Then add 2 ladlefuls of hot broth to cover the rice, stir continuously with a wooden spatula and as soon as the broth has been almost completely absorbed, add 2 more ladlefuls.
6

Repeat this procedure until the rice is cooked (approximately 20 minutes).
7

Turn off the heat, add two tablespoons of butter and some grated parmesan cheese, stir to incorporate, sprinkle with chopped parsley, and serve.