Buy all ingredients right below the recipe
Ingredients
- 4 pcs red bell pepper
- 320 g risotto rice
- 1 l vegetable broth
- 100 ml dry white wine
- 1 pc red onion
- 2 cloves garlic
- 40 g butter
- 2 tbsp olive oil
- 50 g Parmesan cheese
- 125 g mozzarella cheese
- 1 handful cashews
- 1 pinch salt
- 1 pinch ground black pepper
Steps
- 1Preheat the oven to 180 degrees Celsius. Wash the peppers, place them on a baking tray, and roast for about 20 minutes, until their skins start to blacken in places.
- 2Place the roasted peppers in a bowl, cover with foil or put them in a plastic bag to soften in the steam. Let them cool completely.
- 3Peel the peppers, remove the seeds. Then either dice them finely or blend them into a creamy puree with a little olive oil.
- 4Clean and finely chop the onion and garlic. Heat the butter with a little olive oil in a pan, then sauté the onion and garlic until translucent.
- 5Add the rice and toast briefly. Pour in the wine and let the alcohol evaporate.
- 6Gradually add the hot broth to the rice, always just enough to cover it. Only add another portion when the rice has absorbed the previous one.
- 7Season with salt and pepper, then cook the rice until 'al dente'. When done, stir in the remaining butter and the prepared roasted peppers (or puree).
- 8Finally, add the grated Parmesan. Toast the cashews in a dry pan and chop them coarsely. Tear the mozzarella into pieces. Serve the risotto with fresh herbs, mozzarella, and toasted cashews.
