Courgette and roasted pepper risotto

Too few ratings

Gemma

Community Member

Difficulty

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

Ingredients

Servings:-4+
100 g butter
4 tbsp oil
red onion
4 tbsp Chopped flat leaf parsley
400 g risotto rice
150 ml White wine (optional)
1300 ml Vegetable stock
Courgette
300 g Roasted peppers
80 g Parmesan cheese
Salt
Pepper
  • Step 1/6

    • 4 tbsp oil
    • red onion
    • 4 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

    • 400 g risotto rice

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

  • Step 3/6

    • 150 ml White wine (optional)
    • 1300 ml Vegetable stock
    • 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

    • 300 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

    • 100 g butter
    • 80 g Parmesan cheese

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