Pepper risotto

Cooking time: 30 min
Difficulty: easy
Risotto ai peperoni

Bring the stock to the boil. MEanwhile, heat the oil in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes. Add the tomatoes, peppers and rosemary and cook, stirring occasionally for a further 5 minutes. Stir in the rice and cook, stirring, until the grains are coated in oil. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the Parmesan and serve.


Coll. (2010), "The Silver Spoon", Phaidon, 336

Suggested wine
Bianco del Ticino DOC
Fr. 18.00

Serves 4

  • about 1.5 litres / 2 1/2 pints Vegetable Stock
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 tomatoes, peeled, seeded and diced
  • 3 red peppers, halved, seeded and cut into strips
  • 1 fresh rosemary sprig, finely chopped
  • 350g / 12 oz risotto rice
  • 4 tablespoons Parmesan cheese, freshly grated