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Risotto with peppers

RISOTTO WITH PEPPERS

Ingredients
  • FOR THE STOCK
  • onion 1/2
  • carrot 1
  • stick of celery 1
  • fresh tomato 1
  • bay leaf, peppercorns
  • FOR THE DRESSING
  • red peppers 130 g
  • chopped white onion 20 g
  • stock 250 g
  • extra virgin olive oil 10 g
  • green peppers 50 g
  • extra virgin olive oil 5 ml
  • FOR THE RISOTTO:
  • butter 10 g
  • chopped white onion 20 g
  • MEVALIA Rice 80 g
Preparation
For 1 portion

Prepare the stock by boiling the vegetables, bay leaf and peppercorns in 1 litre of water for approximately 10 minutes.

Dice the red peppers and cook with the chopped onion, hot stock and oil. When they are softened, blend everything together and put to one side.

Cut the green peppers into 1 cm cubes and fry separately in oil until they are slightly crisp. In a saucepan melt the butter and add the chopped onion and the rice. When the rice begins to cook slightly, add a ladle of sieved broth and stir until it is absorbed.

Continue cooking for approximately 15 minutes, gradually adding further ladles of stock.

When the rice is nearly cooked stir in the creamed pepper and cubed green pepper. Serve immediately, piping hot.

Nutritional values
Nutrition Information 1 Portion
Energy kcal 535
Fett g 25
Carbohydrate g 74.6
Protein g 2.5
Phenylalanine mg 145
Tyrosine mg 93
Leucine mg 180
Ingredients
  • FOR THE STOCK
  • onion 1/2
  • carrot 1
  • stick of celery 1
  • fresh tomato 1
  • bay leaf, peppercorns
  • FOR THE DRESSING
  • red peppers 130 g
  • chopped white onion 20 g
  • stock 250 g
  • extra virgin olive oil 10 g
  • green peppers 50 g
  • extra virgin olive oil 5 ml
  • FOR THE RISOTTO:
  • butter 10 g
  • chopped white onion 20 g
  • MEVALIA Rice 80 g
Contact us
Mevalia Customer Service
✉ info@mevalia.com
Hotline
0800 988 2488