Pepper Risotto (Risotto Di Pepperoni) Recipe

Name: Pepper Risotto (Risotto Di Pepperoni)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Place the peppers in bowl, cover it tightly with plastic wrap and set aside for 10 minutes.
3
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.
4
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.
5
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.
6
Add the broth, simmer over a medium heat for 20 minutes, stirring continuously until the rice has absorbed all the broth and is tender.
7
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.

1590

kcal

Calories

Fat

Carbs

195

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 red peppers, 2 yellow peppers, 4 roma tomatoes, skinned, deseeded and finely chopped, 1 bulb of garlic, peeled and cloves roughly chopped, and more.

Yes, Pepper Risotto (Risotto Di Pepperoni) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Risotto (Risotto Di Pepperoni)

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