Summary

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

1. 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.
2. Continue to cook the rice while stirring and keep adding a little broth if it gets too dry.
3. 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.