• Viaggio Red Roasted Peppers Recipes
• >
• LOMBARDY - Risotto with peppers

LOMBARDY - Risotto with peppers

SKU:

Creamy Red Pepper Risotto

Total Time: 30 minutes

Servings: 4–6

Ingredients

• 11 oz Carnaroli rice
• 1 lb Viaggio red roasted peppers, drained
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• ¼ cup Viaggio Extra Virgin Olive Oil
• ¼ cup white wine
• 0.7 oz butter
• 2 oz Viaggio grated Parmesan
• Hot vegetable broth, as needed
• Salt and pepper, to taste

Instructions

1. Place the drained Viaggio red roasted peppers in a bowl and cover with plastic wrap. Set aside.
2. In a large pan, heat the olive oil over low heat. Add the chopped onion and cook gently for 7–8 minutes, stirring often until softened and lightly golden.
3. Add the Carnaroli rice to the pan and toast for about 5 minutes, stirring frequently. Pour in the white wine and cook until completely evaporated.
4. Begin adding hot vegetable broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 15–18 minutes.
5. About 10 minutes before the rice is done, chop the roasted peppers and stir them into the risotto. Continue cooking and stirring, adding broth as needed.
6. Once the rice is al dente and creamy, season with salt and pepper. Stir in the butter and grated Parmesan until fully melted and incorporated. Serve hot.

BUON APPETITO!