Peppers are often used to prepare a good seasoning for a dish of pasta, but less often to prepare a dish of Risotto. If you wonder how you could use the red pepper that has been staying around in the fridge for days, then this recipe is for you. To make the risotto with peppers more moreish we added fresh shredded mozzarella on top, and to make it fragrant and colourful we added a few basil leaves. Enjoy!
🍷 Francesca & Marinella🍴
Risotto with Red Peppers, Mozzarella and Basil
|Preparation Time: 15 min||Cooking Time: 20 min|
|TOTAL TIME: |
- 1 big or 2 medium size red peppers
- 400 g of Risotto rice (like Vialone or Carnaroli type)
- half small – size – onion, peeled and finely sliced
- 1 l (4 cups) hot water, or veggie broth
- 4-6 tbsp EVO oil
- salt and pepper, to taste
- basil leaves, to taste
- 1 mozzarella
- 4-5 tbsp Parmigiano Reggiano
- a knob of butter
Heat the broth, or water, and keep it boiling.
Rinse peppers under running water. Cut them in half lengthwise and remove seeds and stems, then cut them into strips. Chop each strip in small pieces.
Place a medium- size non-stick shallow casserole (or large, heavy-bottomed saucepan) on the heat, pour in oil, and let it heat up. Then add the onion. Sauté the onion, stirring occasionally, until softened, for about 4 minutes. Stir in the peppers, and let fry for a few minutes. Lower the heat, and season with salt. Cover with a lid and cook for about 5 min, until peppers are softened. During the process check the peppers and add a bit of water if needed.
Blend the peppers until creamy. Pour this cream back in the casserole. Let it heat up, and then add the rice.
Let the rice toast over medium-high heat for a few minutes. Then stir until the grains are coated with the sauce (about 1 to 2 minutes).
Turn the heat down and add a ladleful of broth or hot water into the pan to barely cover the rice. The rice shouldn’t cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty.
Add salt and gently bring to the boil. Keep stirring. When almost all the liquid has been absorbed add a new ladle of the broth, and then so, one ladle at a time, until the risotto is cooked.
You might not need all the broth. Be careful not to overcook the rice. It should hold its shape but be soft and creamy. Taste and add salt if needed.
Turn off the heat, add the butter, the Parmigiano Reggiano, and mix well. Add salt if needed. Put a lid on the pan and let the risotto rest for a minute. Serve in 4 plates. Finish each dish scattering on top the basil leaves, pieces of mozzarella and fresh ground pepper.