A very simplistic, light risotto made with onion and red pepper, white wine and vegetable stock. Garnish with grated Italian cheese and freshly chopped parsley. Serve as a light starter or vegetarian main dish.
2 people made this
1 onion, very finely chopped
80g butter, divided
250g Aborio or Carnaroli rice
125ml of dry white wine
1L of vegetable stock
1 red pepper, chopped
salt to taste
20g grated Grana Padano ™ or Parmesan cheese
1 tablespoon freshly chopped parsley
Method Prep:5min › Cook:30min › Ready in:35min
Melt 40g of the butter in a suacepan over medium-low heat; add onion and cook for 15 minutes, stirring often to prevent the onion from browning.
Add rice and stir for about 2 minutes or until it is well coated in butter. Add the wine, stirring constantly until the liquid evaporates. Add stock and simmer for 12 minutes over low heat.
Melt remaining butter in a saucepan; add red pepper, 2 tablespoons of water and simmer until pepper has softened. Season to taste with salt.
Stir cooked red pepper into the risotto; stir and cook for another 4 minutes or until liquid has evaporated.
Garnish with grated cheese and freshly chopped parsley.