PEPPER RISOTTO

350 grams rice
1 onion
1 red pepper
1 green pepper
2 tablespoons olive oil
450 ml dry white wine
450 ml vegetable stock
Salt and freshly milled white pepper
Pinch of grated nutmeg
100 grams grated cheese

Method

-Wash the rice in a sieve under cold running water until the water runs clear. Drain the rice and pat it dry in a tea towel.
-Finely chop the onion. Halve and deseed the peppers, wash, dry and cut into squares.
-Heat oil in a large saucepan and fry the onion and rice until transparent, stirring continuously.
-Add the peppers and fry for a few minutes, then stir in the wine and stock and season with salt, pepper and the nutmeg.
-Cover the pan and simmer gently for 20-25 minutes.
-Stir in the grated cheese before serving, reserving a little to sprinkle on top.
-Serve hot.

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