Spicy Red Pepper and Tomato Risotto |
Created by Jenny
Sunday, 06 January 2008
Description
This risotto with red peppers and tomatoes is made deliciously spicy with the addition of a bit of cayenne pepper.
Ingredients
- 3 large red bell peppers
- 2 tablespoons olive oil
- 2 large garlic cloves, thinly sliced
- 1 (14 ounce) can chopped tomatoes
- 2 bay leaves
- ¼ teaspoon cayenne red pepper
- 5 - 6 ¼ cups vegetable stock
- 2 ½ cups Arborio rice
- 6 fresh basil leaves, snipped
- salt and freshly ground black pepper
Methods/steps
- Broil red peppers until skins are blackened and blistered all over. Put peppers in a bowl and cover with damp paper towels. Set aside for 10 minutes, then peel of skins and slice the peppers, discarding the cores and seeds.
- Bring the vegetable stock to simmer in a large saucepan.
- In a wide shallow pan, heat the oil and add garlic and tomatoes. Cook over a gentle heat for 5 minutes.
- Add the red pepper slices, bay leaves, and cayenne pepper. Stir well and cook for 15 minutes over a gentle heat.
- Stir the rice into the pan with the tomatoes and peppers and cook for about 2 minutes. Add two or three ladlefuls of the hot vegetable stock. Cook, stirring occasionally, until all the stock has been absorbed into the rice.
- Continue to add stock in this way, making sure each addition has been absorbed before pouring the next.
- When rice is tender, season with salt and pepper. Remove pan from the heat, cover and let stand for 10 minutes before stirring in the basil and serving.
- If you don’t have Arborio rice, try brown rice for a risotto with a nutty flavor. If you use brown rice, reduce the amount of liquid for a dryer dish.
Reviews
|
Created by Jenny
Additional Tips