Red Pepper Risotto

by Waitrose Magazine
Red Pepper Risotto


3 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
2 red peppers, deseeded, quartered and thinly sliced
175g arborio or carnaroli risotto rice
100ml dry white wine
1 litre fresh vegetable stock, warmed in a pan
25g grated parmigiano reggiano, plus extra to serve
25g unsalted butter
large handful rocket or flat leaf parsley


Heat the oil in a large pan. Fry the onion, celery, garlic and ½ the pepper with a pinch of salt over a low heat, stirring often, for 10 minutes, until soft but not coloured. Meanwhile, put the remaining pepper in a food processor with 4 tbsp water and whizz to a coarse paste; set aside.

Stir the rice into the pan for 2 minutes, then add the wine and bubble until evaporated. Add 2 ladlefuls of warm stock, plus the pepper paste. Simmer, stirring often, until the liquid has been absorbed. Continue adding the stock, a ladleful at a time, stirring and allowing it to be absorbed before adding the next. After 10 minutes, stir continuously to help the rice turn creamy.

When the rice is soft but with a little bite, remove from the heat and stir in the parmesan, butter and a good grind of black pepper. Leave to stand for 3 minutes, then season and serve topped with more parmesan, a few rocket leaves or parsley sprigs and a trickle more oil.

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