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Pepper Risotto (Risotto con Pepperone)

This is a simple dish that captures the sweet flavour of red peppers in a creamy risotto and goes really well with a grilled meat. Adapted from Silver Spoon, Phaidon.

Serves 4

1.5 litres vegetable stock

4 Tbs olive oil

1 onion finely chopped

3 tomatoes, peeled, seeded and diced

3 red peppers, halved seeded and cut into strips

1 fresh rosemary sprig, finely chopped

350g risotto rice

4 Tbsp freshly grated parmesan

While the stock is comming to the boil, heat the oil in another saucepan and cook the onion for 5 minutes over low heat until it is translucent, add the tomatoes, peppers and rosemary and cook, stirring occasionally, for a further 5 minutes. Stir in the rice and cook, stirring, until the grains are coated. Add a ladle-full of hot stock and stir until adsorbed, and continue to add stock and stir until the rice is tender, 18-20 minutes. Add the parmesan and stir vigourously for a minute, and then let rest for a further minute. A small knob of butter can be added with the parmesan for a richer flavour.