Hello everyone, I apologise for not posting any new recipe the past week but it has been a very stressful, full of things to do and as a consequence I couldn’t find any time to blog. Anyways, life goes on and we should always look at the positive side of things and cooking is one of those, so today I cooked a new recipe, I wanted to try for so long. Basically this is a roasted red pepper risotto as I finally managed to find the red sweet peppers. Used a homemade vegetable stock, put a spoonful of ricotta and chives on the top. I loved the results, this red pepper risotto came out a creamy, colourful but most of all a very healthy one. The roasted pepper produced a sweet and light smoky flavour at the same time which blended perfectly well with the ricotta and the chives. I highly recommend trying this very interesting risotto as it is absolutely delicious to eat and beautiful to look at.
Cooking time: 90 min
Serves: 2 people
200 gr of red sweet pepper
160 gr of Arborio rice
50 gr of ricotta
30 gr of fresh chives
1/2 glass of white wine
For the stock ( 1/3 of leek, 1 carrot, 1/3 of celery stalk)
First of all, place the peppers on a tray and bake them on the grill option for about 40 minutes or until brown on the skin, after that place the red peppers on a plastic bag to cool down for about 10 minutes (this way the skin comes off very easy).
Then, take the skin out, add some salt, 1 tablespoon of olive oil, fresh chives and blend until you have a creamy texture.
Secondly, on a deep sauce pan add the vegetables for the stock, add some salt and 4-5 glasses of water and bring to boil or let to cook for about 15-20 minutes on a medium heat. When the stock is ready, it is time to prepare the risotto. In a frying pan add a drizzle of olive oil, the rice and toast it by carefully stirring with a wooden spoon for about 3 -4 minutes on a medium heat then add the wine and let evaporate.
As soon as it evaporates add one kitchen spoon of the vegetable stock over the rice and stir until it absorbs the stock, continue this process until the rice is cooked (be careful the rice should be almost al dente, not mushy.) When you are happy with the rice, add the red pepper smooth texture, taste for salt and mix everything together.
Once all the ingredients are blended together, place it of the plate and add a spoonful of ricotta blended with some salt and chives of the top.
Hope you enjoyed this brilliant red colour recipe as much as I did, as the results were very nice using few ingredients with such little effort.
See you in the next recipe!
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