Pepper Risotto Risotto Di Pepperoni Recipes

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PEPPER RISOTTO (RISOTTO DI PEPPERONI)



Pepper Risotto (Risotto Di Pepperoni) image

Make and share this Pepper Risotto (Risotto Di Pepperoni) recipe from Food.com.

Provided by English_Rose

Categories     Short Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 red peppers
2 yellow peppers
4 roma tomatoes, skinned, deseeded and finely chopped
1 bulb of garlic, peeled and cloves roughly chopped
olive oil, for frying
1 red onion, finely chopped
3 sticks celery, finely chopped
10 ounces risotto rice
6 tablespoons white wine
8 1/2 cups chicken broth
5 1/2 ounces parmesan cheese, freshly grated
16 leaves basil, torn
2 1/2 ounces unsalted butter

Steps:

  • Heat the broiler to high and place the peppers on a baking sheet. Broil for 5-6 minutes, turning the peppers often, until the skin is black.
  • Place the peppers in bowl, cover it tightly with plastic wrap and set aside for 10 minutes.
  • When the peppers are cool enough to handle, peel off the black skin and rinse under a tap to wash off the seeds and remaining skin, chop the flesh finely and set aside.
  • Place the chopped tomatoes with their juices in a pan and add the chopped garlic. Cook over a medium heat for 5 minutes, until thickened.
  • In a separate saucepan, heat a little oil and gently fry the onion and celery for 5 minute, or until softened. Once soft, add the rice, cook for a further 5 minutes, then stir in the white wine and allow the alcohol to evaporate off.
  • Add the broth, simmer over a medium heat for 20 minutes, stirring continuously until the rice has absorbed all the broth and is tender.
  • When the rice is almost ready, add chopped peeled peppers, tomatoes, parmesan, basil and butter. Stir vigorously, until the risotto is creamy. Season with salt and pepper, finish with a drizzle of olive oil and serve.

Nutrition Facts : Calories 578.9, Fat 29.5, SaturatedFat 16.8, Cholesterol 72.4, Sodium 2255.1, Carbohydrate 44.7, Fiber 5.7, Sugar 8.1, Protein 31.4

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