Friends, today a delicious and especially easy recipe: CREAMY RISOTTO WITH PEPPERS. During this period I particularly enjoy making risottos; in fact, if you take a look at my blog, you’ll find plenty. Simple and impactful, perfect if you need an idea for a light but at the same time flavorful first course, thanks to the creamy texture. Naturally, I used yellow peppers because I had them on hand, but if you can, use yellow, red, and green ones to add a bit more color to the dish. Ideal to make during our summer evenings. Below is the recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 668.50 (Kcal)
- Carbohydrates 70.73 (g) of which sugars 6.86 (g)
- Proteins 22.15 (g)
- Fat 32.00 (g) of which saturated 13.16 (g)of which unsaturated 6.30 (g)
- Fibers 3.82 (g)
- Sodium 581.51 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz peppers
- 1 onion
- to taste extra virgin olive oil
- 10.5 oz tomato sauce
- 1 1/4 cups water
- 11.3 oz Carnaroli rice
- 3 tablespoons Grana Padano DOP
- 7 oz mixed caciotta cheese
Tools
- 1 Saucepan
- 1 Ladle
Steps
Cook the peppers. In a saucepan, cook 1/2 thinly sliced onion with olive oil.
Add the washed, well-dried peppers cut into thin strips (especially remove the white part of the pepper).
Add a ladle of water.
The tomato sauce.
Add salt and cook for about 20 minutes.
In another saucepan, sauté 1/2 onion with olive oil.
Toast the rice.
Add the pepper sauce.
Mix well, stirring with a ladle.
Add a bit of salted boiling water. If it dries out too much, add more water.
Once cooked, add the Grana.
Turn off the heat and mix with the caciotta.
At this point, serve the risotto with a sprinkle of chopped parsley.
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