Saffron Risotto with Bell Pepper
Saffron risotto with bell pepper is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red bell pepper
- 225 g arborio rice
- 1 tsp butter
- 1 pinch saffron
- 850 ml vegetable stock
- a handful wild garlic
- 15 g parmesan
- Salt
- Pepper
Instructions
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1.
Wash, trim, halve, seed the bell pepper and remove the white membrane. Place the pepper halves skin-side up in a preheated 270 °C oven on grill mode and roast until the skin blistered black. Remove from oven, peel off the skin and slice into strips. Wash the wild garlic and cut lengthwise into strips. Rinse the rice, drain and sauté in butter, add saffron. Gradually pour in stock, stirring and allowing it to evaporate; repeat this process until the rice is cooked. Add the pepper and wild garlic, season with salt and pepper, and stir gently while warm.
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2.
Serve the risotto in bowls and sprinkle with parmesan.
