- Peppers Risotto
- (Risotto con Peperoni)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
For the Risotto:
12 oz (350 grams) risotto rice
3 red (or green or yellow) peppers, halved, seeded and cut into strips
3 tomatoes, peeled, seeded and diced
4 tablespoons extra virgin olive oil
1 onion, finely chopped
1 fresh rosemary sprig, finely chopped
4 tablespoons Parmigiano cheese, freshly grated
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Bring the vegetable stock to a boil.
Heat the olive oil in another saucepan.
Add the onion and cook over a low heat, stirring occasionally, for about 5-6 minutes.
Add the tomatoes, peppers and rosemary and cook, stirring occasionally for a another 5-6 minutes.
Stir in the rice and cook, stirring, until the rice grains are coated in olive oil.
Add a ladleful of the hot stock and cook, stirring, until it has been completely absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed (it will take about 18-20 minutes).
When the rice is tender, stir in the Parmigiano cheese and serve. Serves 4.
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