Summary

Ingredients

• 2 large pointed peppers, red
• 300 ml water
• 0.5 teaspoon ½ vegetable stock powder
• 2 shallot (s)
• 150 g risotto rice
• olive oil
• salt and pepper
• 0.5 teaspoon ½ lemon zest
• 0.5 teaspoon ½ orange zest
• Chili powder
• peppermint
• parsley

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Instructions

1. Cut a pointed pepper into pieces and sauté briefly in olive oil. Add the water and vegetable stock powder and simmer for 30 minutes, then puree finely.
2. Finely dice the second pointed pepper and shallots and sauté in olive oil. Add the risotto rice and let it become translucent, then pour in the pureed paprika stock and simmer covered for approx. 20 minutes. Season with salt and pepper and add the lemon and orange zest, a hint of chili and a little peppermint and parsley.