Bell Pepper Risotto

The bell pepper risotto is a creamy dish full of flavor and color, which can cheer both the palate and the sight. Here is the recipe:

Ingredients

• 320 g of risotto rice (like arborio or carnaroli)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 small onion
• Vegetable broth as needed
• Dry white wine as needed
• 40 g of butter
• 80 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper as needed

Preparation

1. Start by washing and cleaning the bell peppers, then cut them into strips or cubes, as you prefer.
2. Finely chop the onion and sauté it in a pan with a drizzle of oil and a knob of butter until it becomes translucent.
3. Add the peppers to the sauté and let them cook for about 10 minutes, until they begin to soften.
4. Meanwhile, bring the vegetable broth to a boil in another pot.
5. Add the rice to the pan with the peppers and onion and let it toast for a couple of minutes.
6. Deglaze with some white wine and let it evaporate.
7. Start adding the broth a little at a time, stirring often, waiting for the liquid to be absorbed before adding more broth.
8. Continue this process until the rice becomes creamy and al dente, which usually takes about 18 minutes.
9. When the rice is ready, remove from heat and cream with Parmesan and the remaining butter.
10. Let the risotto rest for a minute, then adjust with salt and pepper, and serve.

If you want to give an extra Italian touch, you can add a sprinkle of chopped fresh basil before serving. And remember that the creaminess of the risotto is fundamental, so be sure to add plenty of Parmesan and mix well to achieve that creamy effect that makes the risotto so special.

Curiosity

Rice is a fundamental ingredient in Italian cuisine, especially in the North. There are several varieties, each with their own characteristics. Arborio, for example, is appreciated for its ability to absorb liquids and for its creaminess, while carnaroli is renowned for its long grain and firmness during cooking.