Sweet Bell Pepper Risotto

1. 1

   Grill the peppers, remove their skin and cut them into small pieces.

2. 2

   Melt 1 tablespoon of butter in a saucepan, add the onion and the peppers. Saute for a few minutes until the onion has caramelized.

3. 3

   Add the rice and toast it well stirring constantly.

4. 4

   Add the white wine and allow it to evaporate.

5. 5

   Then add 2 ladlefuls of hot broth to cover the rice, stir continuously with a wooden spatula and as soon as the broth has been almost completely absorbed, add 2 more ladlefuls.

6. 6

   Repeat this procedure until the rice is cooked (approximately 20 minutes).

7. 7

   Turn off the heat, add two tablespoons of butter and some grated parmesan cheese, stir to incorporate, sprinkle with chopped parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.