I only make this in the summer when peppers and tomatoes are in season. It’s a lovely light risotto with pretty summery colours.
1.2 ltr low sodium vegetable stock
1.5 tbsp salt
70 g unsalted butter
1 banana shallot very finely chopped
1 red pepper, deseeded and diced
1 yellow or orange pepper, deseeded and diced
2 plum tomatoes, diced
1 stick of celery, diced
300g Carnoroli rice (Arborio is fine too)
100ml white wine
2 tbsp creme fraiche
3 tbsp parmesan or vegetarian hard cheese, grated
10 basil leaves to finish, torn
In a saucepan bring stock to a simmer add the salt a bit at a time checking for a level of saltiness to season your rice but remember you will be adding salty parmesan at the end.
In a wide pan melt the butter on a medium heat and add the shallot, peppers, tomato and celery. Cook for 5 minutes until soft. Add the rice and coat thoroughly.
Add the wine, stir and let it reduce, lower the heat Start adding hot stock a bit at a time. Most food writers will tell you to use a ladle but I’m all about saving washing up so you can just tip a bit at a time from your saucepan, stirring constantly and adding more until nearly absorbed each time – the rice should always be sloppy rather than dry – and then add another and so on.
It usually takes 30 minutes to cook properly. Turning the heat up will not help your risotto cook any quicker – be patient
Keep adding the stock until you are happy with the texture of the rice. It should have a bit of bite to it. When you finish, the rice mixture should still be sloppy. Remember that at this point the rice will continue to absorb the stock and you don’t want a gelatinous lump at the end so if you are worried that it’s too dry, add a little more stock to allow for this absorption.
When the risotto is ready, stir in creme fraiche and parmesan, make sure that everything is warm through. Check one last time for seasoning, stir in the basil reserving a few to sprinkle on the top and serve.
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Perfect Risotto Tutorial
Sweet Pepper Risotto
Ingredients
- 1.2 ltr low sodium stock (chicken or vegetable)
- 1.5 tbp salt
- 70 g unsalted butter
- 1 banana shallot finely diced
- 1 red pepper deseeded and diced
- 1 yellow pepper deseeded and diced
- 2 plum tomatoes deseeded and diced
- 1 stick celery diced
- 300 g carnoroli rice
- 100 ml white wine
- 2 tbsp creme fraiche
- 3 tbsp parmesan or vegetarian hard cheese grated
- 10 basil leaves torn
Instructions
- In a saucepan bring stock to a simmer add the salt a bit at a time checking for a level of saltiness to season your rice but remember you will be adding salty parmesan at the end.
- In a wide pan melt the butter on a medium heat and add the shallot, peppers, tomato and celery. Cook for 5 minutes until soft. Add the rice and coat thoroughly.
- Add the wine, stir and let it reduce, lower the heat Start adding hot stock a bit at a time. Most food writers will tell you to use a ladle but I’m all about saving washing up so you can just tip a bit at a time from your saucepan, stirring constantly and adding more until nearly absorbed each time - the rice should always be sloppy rather than dry - and then add another and so on.
- It usually takes 30 minutes to cook properly. Turning the heat up will not help your risotto cook any quicker – be patient
- Keep adding the stock until you are happy with the texture of the rice. It should have a bit of bite to it. When you finish, the rice mixture should still be sloppy. Remember that at this point the rice will continue to absorb the stock and you don’t want a gelatinous lump at the end so if you are worried that it's too dry, add a little more stock to allow for this absorption.
- When the risotto is ready, stir in creme fraiche and parmesan, make sure that everything is warm through. Check one last time for seasoning, stir in the basil reserving a few to sprinkle on the top and serve.
Video
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