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Red pepper risotto
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Serves: 2 (or 4 as a starter)
3 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
2 romano peppers, deseeded, quartered and thinly sliced
175g arborio or carnaroli risotto rice
100ml dry white wine
1 litre fresh vegetable stock, warmed in a pan
25g grated parmigiano reggiano, plus extra to serve
25g unsalted butter
large handful wild rocket
1. Heat the oil in a large pan. Fry the onion, celery, garlic and ½ the pepper with a pinch of salt over a low heat, stirring often, for 10 minutes, until soft but not coloured. Meanwhile, put the remaining pepper in a food processor with 4 tbsp water and whizz to a coarse paste; set aside.
2. Stir the rice into the pan for 2 minutes, then add the wine and bubble until evaporated. Add 2 ladlefuls of warm stock, plus the pepper paste. Simmer, stirring often, until the liquid has been absorbed. Continue adding the stock, a ladleful at a time, stirring and allowing it to be absorbed before adding the next. After 10 minutes, stir continuously to help the rice turn creamy.
3. When the rice is soft but with a little bite, remove from the heat and stir in the parmesan, butter and a good grind of black pepper. Leave to stand for 3 minutes, then season and serve topped with more parmesan, a few rocket leaves and a trickle more oil. LH
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2016.