Paprika Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 shallot (s)
- 1 clove garlic
- 1 cup rice, (short grain rice, e.g. Arborio)
- 0.5 liter ½ poultry or vegetable stock, hot
- 175 ml wine, white, dry
- 1 red pepper (s)
- 1 tablespoon butter
- 50 g parmesan, freshly rated
- Lemon juice, black pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Finely chop shallot and garlic and sauté briefly in olive oil, add rice and fry until it crackles, then deglaze with white wine; when it has boiled down completely, add a little hot broth and turn the temperature back to medium.
- Continue to cook the rice while stirring and keep adding a little broth if it gets too dry.
- In the meantime, roughly chop the peppers and fry them in olive oil, turn the heat down to the lowest level, put a lid on and continue cooking for 10 minutes, then puree with a little broth. When the rice is al dente (after approx. 20 minutes), stir in the paprika puree, butter and parmesan and season with a splash of lemon juice and a little black pepper.
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