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  • Red Pepper Risotto

    A beautiful risotto tasting as good as it looks!

    You will need...

    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
    25g butter
    handful rocket

    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.

    Serves 2-3


     

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    If you wish to get in touch with me regarding any of my books or cookery classes:

    Please contact me by email
    Call me on 01225 830850

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    My kitchen has space for 3 or 4 (cosily) to cook and there is ample space for eating.

    Louise Walker

     

    Contact me by phone or e-mail for further information or to talk through what you would like to learn and cook.

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