Fechar menu

Hello, visitor!

Abrir menu
DeliRec logo
Vegetarian recipes / 

Pomodoro risotto with roasted peppers

Imprimir
Compartilhar
Photo of the Pomodoro risotto with roasted peppers – recipe of Pomodoro risotto with roasted peppers on DeliRec
Curtir receita
Avançar lista
Likes
ShareLikes

Pomodoro risotto with roasted peppers

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

4 servings

Wilson Nunes

@wilsonfnunes
  • Ingredients
  • Recipe
  • Arborio rice2 cup
  • Vegetable broth1 l
  • Tomato sauce2 cup
  • White wine (dry)80 ml
  • Medium white onion (chopped)1/2 unit(s)
  • Red Pepper1 unit(s)
  • Peeled garlic (chopped)2 unit(s)
  • Basil (leaves) to taste
  • Grated Parmesan100 g
  • unsalted butter80 g
  • Nutmeg, Salt and Pepper to taste
  1. Roasting the bell pepper: Line the stove tops with aluminum foil to make cleaning easier. Place a grill over the burner you are going to use and light the flame. Place the pepper on top over low heat and turn as the skin starts to burn. When all the peppers are burned off, turn off the heat. Hold the peppers (still hot) with a cloth and remove or scrape the skin using a fork or knife (be very careful not to burn yourself). Once the skin is removed, cut into small cubes.
  2. Making the risotto: Sauté the onion in oil and a little butter. When translucent, add the garlic and let it brown. Then put the roasted peppers in cubes and sauté a little more. Then put the arborio rice and saute, so that the grains can absorb all the fat. Add the white wine and sauté a little longer. Let all the alcohol evaporate. Then pour 2 ladles of vegetable broth (I've already taught how to make it in my recipes), lower the heat and let it cook in a pan without a lid. Add the tomato sauce and stir so it doesn't stick to the bottom of the pan. When it is almost dry, add a little more vegetable broth. Stir constantly so you don't stick to the bottom of the pan. Add the basil leaves and continue the process until the rice is almost al dente. When it's finally done, remove the pan from the heat and heat, add the rest of the chilled butter and fresh Parmesan. Stir vigorously, being careful not to break the beans. Add the nutmeg and freshly ground pepper (to taste). If necessary, correct the salt. Always do this after adding the Parmesan, so you don't risk getting salty. Garnish with finely chopped chives and basil leaves.

Did you like this recipe?

Gostei da receitaNão gostei da receita

You may also like

Recipe of CHEESE BALLS on the DeliRec recipe website

CHEESE BALLS

Recipe of Banana pudding with oatmeal and fruit on the DeliRec recipe website

Banana pudding with oatmeal and fruit

Recipe of Pomodoro risotto with roasted peppers on the DeliRec recipe website

Pomodoro risotto with roasted peppers

Recipe of Tongue in beer on the DeliRec recipe website

Tongue in beer

DeliRec logo

We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. Because we have to share good food!

Sign up for our newsletter:

DeliRec has more flavor on the app!

DeliRec App

Browser