White wine risotto with roasted peppers
- Details
- By Super User
A simple dish that looks and tastes beautiful.
- Place the quartered peppers on a piece of foil on a grill tray with the skin facing up and place under a hot grill until the skin has turned black.
- Remove and set aside to cool before peeling away the black skin and thinly slicing the peppers.
- Place the roasted peppers in a bowl and drizzle with olive oil so they are well coated.
- Make your white wine risotto by sweating the onion in some olive oil with a pinch of dried chilli for about five minutes into golden in colour. Add the risotto rice.
- Stir the rice through the onions and oil until it turns translucent around the edges, a few minutes should suffice.
- Add the dry white wine to the dish and stir through until the wine has reduced down before starting to add stock to the rice a ladle at a time until the rice is cooked but still has a little bite.
- Take the risotto of the heat and add the juice of half a lemon and a good handful of grated Parmesan. Add a little salt if necessary.
- To serve dress each bowl of risotto with a good spoonful of the roasted peppers and oil.
