Risotto With Peppers
Recipe first for 4 people based on Peppers with tomato.
Preparation:
Preparation: Heat the oil in a saucepan and let the finely chopped onion dry in it. When it is lightly golden, add the peeled tomatoes, deseeded and cut into small pieces, a little rosemary, the peppers peeled and cut into strips. Cook for 5 minutes, then add the rice and stir to absorb the sauce. Add a ladleful of hot broth and continue cooking as for a normal risotto. When the rice is ready, it takes about 18 minutes, add the grated cheese. Mix and serve immediately. Accompanying wines: Alto Adige Pinot Grigio DOC, Bianco Delle Colline Lucchesi DOC, Ischia Bianco DOC.
Ingredients:
Ingredients: 350 G Rice - 3 Peppers - 1 Onion - 3 Tomatoes - 1 Sprig Rosemary - Olive Oil - 1 Ladle Stock - Grated Cheese
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