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.
Ingredients
- 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
Metric Conversion
Stages of cooking
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Prepare the ungredients.
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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.
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Add the rice and leave for about five minutes on low heat, until the rice is transparent.
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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.
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Meanwhile, chop the pepper. Grate cheese grate on a grater.
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Together with the last kitchen spoon add pepper.
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Add italian herbs, salt and other spices by your taste.
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Add grated parmesan at the very end.
