A beautiful risotto tasting as good as it looks!
3 tbsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, crushed
2 Romano peppers, deseeded and thinly sliced
175g arborio rice
100ml dry white wine
1 litre vegetable stock, hot
25g Parmesan, grated
Heat the oil in a large sauce pan and add the onion, celery, garlic and half the pepper. Cook gently until soft but not coloured.
Put the remaining pepper in a food processor with 2 tablespoons water and whizz to a paste. Set aside.
Stir the rice in to the softened vegetables and coat with the oil.Add the wine and allow to bubble until all the wine has been absorbed. Add a little stock and the pepper paste and stir well. Add a ladleful of stock at a time and gently stir. Allow the stock to be absorbed before adding more stock. The stirring will help to make the mixture creamy.
When the rice is soft with a little bite stir in the parmesan and butter and season the salt and pepper to taste.
Leave to stand for 3-5 minutes and serve in warm dishes topped with the rocket and a little extra Parmesan if liked.
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