Creamy bell pepper risotto
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This creamy bell pepper risotto is a dish that I often prepare during the summer, when bell peppers are at their best. The sweetness of red bell peppers blends perfectly with the creaminess of the risotto, creating an explosion of flavors. It is a vegetarian, colorful and perfect dish for a family lunch or dinner. The preparation is simple and quick, thanks to the help of the Thermomix®. A tip? Add a sprinkling of grated Parmesan cheese for an extra touch of flavor. It prepares in about 45 minutes and is ideal for those looking for a tasty and light dish.
Ingredients (11 ingredients)
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320 g Carnaroli rice
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2 piece Red bell peppers
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2 cucchiai Peeled tomato
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1 piece Onions
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1 clove Garlic
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700 ml Vegetable broth
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Basil
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60 ml Extra virgin olive oil (EVO)
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Salt
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Black pepper
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30 g Butter
Preparation (7 steps)
Preparation of the sautéed mixture
Finely slice 1 onion and insert it into the Thermomix bowl. Chop for 3 Sec./Level 5. Add 30 ml of extra virgin olive oil and 1 clove of garlic. Sauté for 3 Min./120°C/Level 1.
Adding the bell peppers and tomato
Wash, clean and cut 2 red bell peppers into chunks, removing filaments and seeds. Add them to the bowl together with 2 tablespoons of peeled tomato, a few basil leaves, salt and black pepper. Cook for 20 Min./100°C/Level 1.
Blend the bell peppers
Remove the garlic from the bowl. Blend the bell peppers for 30 Sec./Level 8, until you get a smooth cream.
Toasting the rice
Transfer the bell pepper cream to a bowl and clean the bowl. Insert 30 ml of extra virgin olive oil and 320 g of Carnaroli rice. Toast the rice for 3 Min./100°C/Level 1.
Cooking the risotto
Add 700 ml of hot vegetable broth. Cook for 10 Min./100°C/Level 1. Add the bell pepper cream and continue cooking for another 7 Min./100°C/Level 1. If necessary, add more broth during cooking.
Stir in the risotto
At the end of cooking, taste and adjust salt if necessary. Remove the risotto from the bowl and stir in 30 g of butter (optional).
Serve
Serve the risotto hot, decorating the plate with a sprig of fresh basil.
Finished cooking? Great! 🎉
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Created by
Francesca Gallo
5
Rezepte
0
Kochbücher
Allergens
- Milk
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