If you are a fan of Italian cuisine, especially risotto, then we offer you a special meal today - summer version of Italian risotto with baked sweet pepper.
- rice : 250 g (arborio)
- sweet yellow pepper : 500 g (baked or roasted)
- white onion : 2 piece
- garlic : 2 clove
- white dry wine : 250 ml
- vegetable broth : 1 litre
- parmesan : 100 g
- olive oil : 2 Tbsp
- Italian herbs : 0.5 tsp
- salt : 1 tsp
Stages of cooking
Prepare the ungredients.
Cut onion into the size of rice, chop the garlic. In a deep frying pan, heat the olive oil and fry the onion with garlic until transparent.
Add the rice and leave for about five minutes on low heat, until the rice is transparent.
Add wine to rice, stir and let the wine evaporate. Pour in 2 kitchen spoons of broths, mix again, and let the broth soak into the rice without disturbing it. Next, add the hot broth, one at a time, and cook at a medium heat, stirring to aldente state.
Meanwhile, chop the pepper. Grate cheese grate on a grater.
Together with the last kitchen spoon add pepper.
Add italian herbs, salt and other spices by your taste.
Add grated parmesan at the very end.