Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Here we explain the recipe of creamy & cheesy pepper risotto with Gouda & Parmesan.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.3 | Kg | Red pepper |
| 0.2 | Kg | Yellow pepper |
| 1 | Kg | Risotto rice |
| 0.15 | Kg | Parmesan cheese |
| 0.1 | Kg | Gouda cheese |
| 0.01 | Kg | Thyme |
| 0.15 | Litre | Olive oil |
| 0.1 | Kg | Salt |
| 0.1 | Kg | Butter |
| 0.05 | Kg | Garlic |
| 0.30 | Litre | White wine |
| 0.20 | Kg | Onion |
| 2.00 | Litre | Chicken stock |
PREPARATION
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- Cut the head portion remove the inside part to get hollow bell peppers. Blanch and quick sear to get grill marks…
- In a skillet, heat olive oil, add chopped onion, garlic, chopped peppers and saute for 2 mins & add arborio rice
- Saute till rice crackles and add white wine and cook in low flame till wine evaporates 90%
- Add in chicken stock, season and cook the rice . Add butter, Parmesan & Gouda cheese at the end and mix well
- Stuff the capsicum with risotto on the serving plate and garnish with fresh parsley.