Pepper Risotto recipe
information
525 calories per serving
ingredients
350 g (12 oz) rice
1 onion
1 red pepper
1 green pepper
2 tablespoons olive oil
450 ml (3/4 pint) dry white wine
450 ml (3/4 pint) vegetable stock
salt and freshly milled white pepper
pinch of grated nutmeg
100 g (4 oz) Emmental cheese, grated
1 onion
1 red pepper
1 green pepper
2 tablespoons olive oil
450 ml (3/4 pint) dry white wine
450 ml (3/4 pint) vegetable stock
salt and freshly milled white pepper
pinch of grated nutmeg
100 g (4 oz) Emmental cheese, grated
method
1. 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.
2. Heat the oil in a large saucepan and fry the onion and rice until transparent, stirring continuously.
3. 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.
4. Stir in the grated cheese before serving, reserving a little to sprinkle on top.
Serve with: Cauliflower Salad
2. Heat the oil in a large saucepan and fry the onion and rice until transparent, stirring continuously.
3. 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.
4. Stir in the grated cheese before serving, reserving a little to sprinkle on top.
Serve with: Cauliflower Salad
serving amount
serves 4
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