Colorized risotto
Instructions
Peel peppers and cut them into strips.
In a saucepan, Saute chopped onion in oil and add the peppers and peas.
Add salt and cook covered for 15 minutes basting with a little broth.
Add the rice and cook it stirring and adding more broth a little at a time.
Adjust with salt and remove from heat.
Add a knob of butter, chopped Basil and Parmesan.
Serve hot.
Ingredients and dosing for 4 persons
- 350 g of rice
- 250 g of shelled peas
- == 1 yellow pepper
- 1 red pepper
- 1/2 onion
- 150 cl of broth
- Basil
- Olive oil
- 1 walnut butter
- Salt
- Grated parmesan cheese