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Saturday, 27 April 2013

Simple Risotto Rosso

With Chilli, Roasted Peppers & Vermonth Rosso...

#recipeoftheweek (27th April)

 
 This is super easy, vegetarian and cooks in 20 minutes. I don't use the traditional method of stirring the rice until it gets lovely and fluffy in with the rest of the ingredients but use a separate pan to cook the rice and stir. This means it is finished in half the time of traditional cooking.
 
Risotto should always have the following - garlic, parsley, hard strong cheese, lemon and vermouth in my opinion! This version is a rosso version with a mid price vermouth rosso to add sweetness against the lemon and garlic. I roast the pepper the night before in the oven and leave to rest in the fridge in good quality olive oil. Let's Cook!
 
You Will Need -
 
3 cups risotto rice
1/2 garlic clove
1 red onion
1 red pepper (roasted before hand in the oven for 20 minutes)
1 tablespoon of lemon juice
1 teaspoon fresh chili
1 teaspoon parsley
1 tablespoon cream cheese (low fat!)
100 grams hard strong cheese
1 vegetable stock cube
1/4 pint boiling water
1 cup vermouth rosso
 
Oil to sauté in
 
Let's Create!
1. Bring to the boil the risotto rice in the water, parsley and stock cube. Simmer and stir in the vermouth. Stir so it's doesn't stick to the pan for about 15 minutes.
2. In a pan, sauté the onion, pepper, garlic and chili.
3. When the risotto rice has taken up all the stock and vermouth add the rice to the vegetable mixture.
3. Stir in the cream cheese, hard cheese and lemon juice.
 
Serve with breads, olives, green salad and a good white (Italian of course!)


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