Risotto with Baked Sweet Pepper

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40 min



4 persons




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If you are a fan of Italian cuisine, especially risotto, then we offer you a special meal today - summer version of Italian risotto with baked sweet pepper.


  • rice : 250 g (arborio)
  • sweet yellow pepper : 500 g (baked or roasted)
  • white onion : 2 piece
  • garlic : 2 clove
  • white dry wine : 250 ml
  • vegetable broth : 1 litre
  • parmesan : 100 g
  • olive oil : 2 Tbsp
  • Italian herbs : 0.5 tsp
  • salt : 1 tsp

Metric Conversion

Stages of cooking

  1. Prepare the ungredients.

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  2. Cut onion into the size of rice, chop the garlic. In a deep frying pan, heat the olive oil and fry the onion with garlic until transparent.

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  3. Add the rice and leave for about five minutes on low heat, until the rice is transparent.

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  4. Add wine to rice, stir and let the wine evaporate. Pour in 2 kitchen spoons of broths, mix again, and let the broth soak into the rice without disturbing it. Next, add the hot broth, one at a time, and cook at a medium heat, stirring to aldente state.

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  5. Meanwhile, chop the pepper. Grate cheese grate on a grater.

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  6. Together with the last kitchen spoon add pepper.

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  7. Add italian herbs, salt and other spices by your taste.

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  8. Add grated parmesan at the very end.

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