Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 125 g rice your choice and taste
- 1 red pepper (s) (alternatively 2 red pointed peppers)
- 1 medium onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 200 ml chicken broth or vegetable broth
- 100 ml white wine, drier
- 2 tablespoon tomato paste
- 0.5 teaspoon ½ paprika, hot pink
- 1 pinch (s) cayenne pepper
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Rinse and drain rice. Wash, clean and core the peppers and cut into fine cubes. Peel the onion and also finely dice it. Peel the garlic and chop in to fine slithers. Heat the butter and olive oil in a saucepan, sweat the paprika with the onion cubes and the finely chopped garlic until the onions turn a light golden yellow color. Add the rice and briefly toast the tomato paste. Add paprika powder, cayenne pepper and salt and then deglaze with the chicken stock and white wine. Slowly reduce, stirring occasionally, until the whole thing has a consistency similar to risotto. Serve hot.
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