Creamy Tricolore Risotto

Name: Creamy Tricolore Risotto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 320 g risotto rice; 500 g red and yellow bell peppers; 1 piece onion; 120 ml white wine; 1 l vegetable broth; 30 g butter; 40 g grated cheese; olive oil; fine salt

Pasta

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Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This creamy Tricolore Risotto is a feast for the senses! The combination of sweet, sun-ripened peppers, aromatic rice and creamy cheese makes it an unforgettable taste experience. I love to prepare this dish in the summer when the peppers are particularly juicy. It is perfect as a light lunch or as a side dish to a barbecue. Preparation with the Thermomix® is child's play and saves time, so you have more time to enjoy the summer. A dash of white wine rounds off the aroma and gives the risotto an elegant note. Buon appetito!

Ingredients (9 ingredients)

320 g risotto rice
500 g red and yellow bell peppers
1 piece onion
120 ml white wine
1 l vegetable broth
30 g butter
40 g grated cheese
olive oil
fine salt

Preparation (8 steps)

Prepare onion

Thermomix® Setting

3 sec/Speed 5

Peel and halve an onion. Place the halved onions in the mixing bowl and chop for 3 sec./speed 5. Use the spatula to push everything down from the edge.

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 30 g butter and a little olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Prepare peppers

Wash, core and dice 500 g red and yellow peppers. Place the diced peppers in the mixing bowl.

Sauté peppers

Thermomix® Setting

10 min/248°F/Speed 1 120

Add the peppers to the onions in the mixing bowl and sauté for 10 min./120°C/speed 1. Make sure the peppers become soft.

600

Sauté rice

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 320 g risotto rice to the mixing bowl and sauté for 3 min./120°C/speed 1 without reverse until the rice is translucent.

180

Deglaze with wine

Thermomix® Setting

1 min/212°F/Speed 1 100

Add 120 ml white wine to the mixing bowl and let it reduce for 1 min./100°C/speed 1 without the measuring cup so that the alcohol can evaporate.

Cook risotto

Thermomix® Setting

20 min/212°F/Linkslauf Speed 1 100 Reverse

Gradually add 1 l vegetable broth to the mixing bowl through the lid opening. Cook for 20 min./100°C/reverse speed 1. Always add more broth when the rice has absorbed the liquid.

1200