Using the sweet red peppers to make the sauce for this risotto, it is fresh and full of flavour. Topped with creamy burrata and chives, it makes the perfect combination.
Serves 4
Ingredients
300g Arborio risotto rice
4 sweet red peppers
1 medium red onion
1 minced garlic clove
1 litre vegetable stock
50g parmesan, grated
200ml white wine
150g burrata
Fresh chives
Sea salt and cracked black pepper
Olive Oil
Knob of butter
Method
- Heat olive oil in a large pan on a medium heat and cook the chopped sweet red peppers, diced onion and garlic for 5-10 minutes until soft
- Once soft, remove half of the vegetables and add them to a food processor with 10 tbsp of the vegetable stock and blend together to make a paste
- Add the risotto rice to the pan with the remaining vegetables along with a cube of butter and stir for a couple of minutes
- Add in the white wine and let it bubble until it has reduced
- Add in the vegetable stock, a ladle at a time, and simmer until the stock has absorbed
- Slowly add the remaining stock, stirring regularly
- After 10-15 minutes, once the rice is soft, add in the sweet red pepper paste, grated parmesan, fresh chives and season with sea salt and cracked black pepper
- Stir together until the rice goes creamy
- Divide the risotto between four plates and serve with burrata, a drizzle of olive oil, fresh chives and season with sea salt and cracked black pepper
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