Red Pepper Risotto

Wed, 14 December 2016

 

Ingredients;

25g butter

½  small onion

150g Arborio rice

3 red peppers

1 clove of garlic

½ litre vegetable stock

Salt & pepper

Sprig of thyme

25g Parmesan cheese grated

1 teaspoon crème fraiche or cream

 

For the red pepper purée;

 ½ small onion

1 teaspoon tomato paste

½ glass white wine

1 teaspoon sugar

 

Method;

Cut red pepper in half & cover lightly in oil, season & add garlic cloves & thyme

Roast at 180oC for 15 minutes

Cover the peppers in cling film for 5 minutes (this will help loosen the skin)

Peel the skin & finely chop 1 pepper retain the remaining red peppers for the red pepper puree.

 

For the red pepper puree;

To the roast red peppers from above add ½ fried onion

Add the tomato paste & cook for 1 minute

Add the white wine & sugar & reduce

Puree

 

For the risotto;

Melt the butter in a medium-sized saucepan

cook the onion gently for 5 minutes until tender.

Add the rice, stir, and cook for another 3 minutes.

Heat the stock in a separate saucepan

Add the hot stock to the rice, ladle by ladle, stirring constantly.

Continue to stir, allowing the rice to simmer until all the stock is absorbed (15–18minutes) and the rice is cooked

Once the stock has been absorbed add the remaining red peppers & the red pepper purée

Add the butter & Parmesan

Keep warm on the stove over a very gentle heat.

Watch how it's made below: