Courgette and roasted pepper risotto

Courgette and roasted pepper risotto

Based on 0 ratings
G

Gemma

Community member

"This one is unhealthy and surprisingly filling"

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
50 g
butter
2 tbsp
oil
½
red onion
2 tbsp
Chopped flat leaf parsley
200 g
risotto rice
75 ml
White wine (optional)
650 ml
Vegetable stock
1
Courgette
150 g
Roasted peppers
40 g
Parmesan cheese
Salt
Pepper
  • Step 1/6

    • 2 tbsp oil
    • ½ red onion
    • 2 tbsp Chopped flat leaf parsley
    • Salt
    • Pepper

    Add half the butter and all the oil to a pan, sauté the onion and parsley with some salt until softened

  • Step 2/6

    • 200 g risotto rice

    Add the rice and cook for a further 3 minutes to cook the outer layer of the rice

  • Step 3/6

    • 75 ml White wine (optional)
    • 650 ml Vegetable stock
    • 1 Courgette

    Add the wine and cook for a couple of minutes until the alcohol evaporates. (Optional) Then add 2 ladles of stock, stir and wait for the liquid to evaporate and rice to thicken. Then add the courgette and add 2 more ladles of stock

  • Step 4/6

    Continue stirring the rice, adding stock once the liquid has been absorbed

  • Step 5/6

    • 150 g Roasted peppers

    After 15 minutes add the peppers. Continue to stir, adding the stock as the liquid begins to evaporate and rice thickens. Cook until rice is cooked but has a little bit of bite still

  • Step 6/6

    • 50 g butter
    • 40 g Parmesan cheese

    Take pan off the heat and add in the cheese and remaining butter

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