Paprika Risotto

Ingredients

• 80 g onions
• 50 g butter
• 400 g Arborio rice (risotto rice)
• 150 ml white wine
• 1.5 l vegetable stock
• 1 tsp salt
• pepper (ground)
• 40 g Pecorino (fresh grated or shredded)
• 600 g red bell peppers
• 50 g shallots
• 2 tbsp oil
• 0.5 tsp Salt
• pepper (ground)','100 ml white wine','1 tbsp tomato paste','1 tsp paprika paste','1 tbsp chopped herbs (basil, parsley, rosemary, thyme)

Instructions

1. 1.

   For the risotto, peel and finely chop the onions. Melt the butter in a suitably large pot and sauté the onions until translucent. Add the rice and stir constantly until it becomes translucent. Deglaze with white wine and reduce the liquid in an open pot. Pour in half of the vegetable stock and cook the rice over medium heat while stirring repeatedly, until the liquid has almost evaporated. Add the remaining stock and continue to simmer while stirring again until the risotto is cooked (takes about 20 minutes total). Season with salt and pepper.

2. 2.

   For the bell pepper vegetables, roast the peppers at 220°C in a preheated oven until the skins blister and lightly brown. Remove and let them steam under a damp cloth or plastic bag. Peel from top to bottom. Slice lengthwise, remove seeds and membranes, and cut the flesh into 1.5 cm cubes. Peel and finely chop the shallots. Heat oil in a pan and sauté the shallots until pale. Add the pepper cubes and stir for 2-3 minutes. Season with salt and pepper. Pour in wine, stir in tomato and paprika paste, and simmer gently for another 2-3 minutes. Sprinkle herbs.

3. 3.

   Plate the risotto on warmed dishes, distribute the bell pepper vegetables over the rice, sprinkle with cheese, and serve.