Risotto ai Peperoni (Bell Peppers Risotto)

Risotto with bell peppers is a colorful and flavorful risotto featuring sweet red and yellow bell peppers. Their natural sweetness and vibrant color make this dish both inviting and delicious. Bell peppers are rich in vitamin C, vitamin A, antioxidants, and fiber, making them a nutritious addition to this classic Italian risotto.

RISOTTO AI PEPERONI ( BELL PEPPERS RISOTTO)

Total preparation time: 20 minutes       Cooking time: 18–20 minutes                    Servings: 5–6

INGREDIENTS

1 liter (1 quart) vegetable stock
450 g (1 pound ) red and yellow bell peppers (about 2 medium peppers), diced
80 g (6 tablespoons) unsalted butter
½ medium shallot, finely chopped
280 g (10 oz) Italian Carnaroli or Arborio rice
120 ml (½ cup) dry white wine
70 g (1 heaped ½ cup) grated Parmesan cheese
Salt and freshly ground white pepper

DIRECTIONS

1. In a saucepan over medium-low heat, warm the stock
2. Wash the bell peppers, remove the stems, seeds, and membranes, then dice them into small cubes
3. In a large saucepan, melt 3 tablespoons of the butter. Add the shallot and sauté over medium heat for 2–3 minutes until softened. Stir in the diced bell peppers and cook for about 4–5 minutes, until they begin to soften. Add the rice and stir thoroughly for about 3 minutes to coat the grains well with the butter and vegetables. This helps regulate the absorption of the liquid during cooking. Pour in the wine and stir until completely absorbed
4. Add one or two ladles of the hot stock, just enough to cover the rice, stirring continuously with a wooden spoon. As the stock is almost completely absorbed, continue adding more stock, one ladle at a time, stirring frequently until the rice is nearly tender but still slightly firm to the bite (“al dente”). This will take about 16–18 minutes, depending on the rice. The risotto should remain creamy and slightly loose rather than dry
5. Remove the risotto from the heat. Stir in the Parmesan cheese and the remaining butter until fully incorporated. Season with salt and freshly ground white pepper to taste
6. Let the risotto rest for 1–2 minutes. Serve immediately, as risotto is best enjoyed fresh and creamy. – Paola