Dish

Risotto con peperoni

Risotto with peppers

To make this dish, start by roasting bell peppers in the oven until they are charred. Remove the skin and seeds and chop the flesh. In a separate pan, sauté onions and garlic in olive oil until they are translucent. Add Arborio rice and stir until it is coated with the oil. Add white wine and stir until it is absorbed. Then, add hot vegetable broth, one ladle at a time, stirring constantly until the rice is cooked. Finally, add the chopped bell peppers and stir until they are heated through. Serve hot.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Risotto is a traditional Italian dish that originated in the northern regions of Lombardy and Piedmont. Bell peppers are a staple ingredient in Mediterranean cuisine and are rich in vitamins and antioxidants.

Dietary considerations

Gluten-free, vegan (if vegetable broth is used instead of chicken broth and Parmesan cheese is omitted)

Variations

Variations of this dish can include adding other vegetables, such as zucchini or eggplant. Some recipes also call for using different types of rice, such as Carnaroli.

Presentation and garnishing

To make the risotto extra creamy, stir in a tablespoon of mascarpone cheese at the end. Serve the risotto in a shallow bowl and garnish with chopped basil and grated Parmesan cheese.