Friends today a very tasty and above all very easy recipe, the VERY CREAMY RISOTTO WITH PEPPERS. In this period I particularly like making risottos, in fact if you take a peek on my blog you will find so many. simple and impactful, perfect if you need an idea for a first course that is light but at the same time rich in flavour, thanks to the creaming. Naturally I used yellow peppers because I had those available but if you can, use both yellow and red and green ones to give that extra touch of color to the dish. Also ideal to make on our summer evenings. Below is the recipe
Ingredients
- Power 614,60 (Kcal)
- Carbohydrates 70,93 (g) of which sugars 6,83 (g)
- Proteins 20,71 (g)
- Fat 26,40 (g) of which saturated 12,16 (g)of which unsaturated 6,22 (g)
- Fibers 3,59 (g)
- Sodium 543,91 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
Cook the peppers. In a saucepan, cook 1/2 thinly sliced onion with extra virgin olive oil.
Add the washed peppers, dried well and cut into thin strips (especially remove the white part of the pepper)
Add a ladle of water.
The tomato sauce
the salt and cook for about 20 minutes
Now fry 1/2 onion in a saucepan with extra virgin olive oil.
Toast the rice
Add the pepper sauce
Mix well with a ladle.
Add a little boiling salted water.If it dries too much, add more water.
Once cooked, add the parmesan.
Turn off the heat and stir in the caciotta.
At this point, serve the risotto with a sprinkling of chopped parsley.
Varied doses for servings