Filter
Reset
Sort ByRelevance
Snayers
Orange pepper risotto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the stock (fresh or from a cube) to just below the boiling point.
-
Cut the onion, garlic, chorizo and peppers into very small cubes.
-
Melt the butter in a broad pan and fry the onion, garlic, chorizo and celery for 5 minutes.
-
Fry the rice for a minute, then quench with the wine.
-
Now add the cubes of paprika.
-
Add some stock at 20 to 25 minutes with constant stirring.
-
The rice can always be a little bit baked on the bottom for the taste.
-
Add the cream and season with salt and pepper.
-
Grate the Grana Padano and chop the parsley.
-
Divide the risotto over 4 warm deep plates and drizzle with the cheese and parsley.
-
Serve immediately.
-
35 minMain dishbacon, Spinach, crumbly potatoes, Eggs, oil, red peppers, semi-skimmed milk, yogonaise, shallot,spinach stew with egg
-
40 minMain dishchicken spices, oil, chicken breast, green bean, butter lettuce, fresh fresh mint, Parmesan cheese, garlic, mustard, lemon juice, White wine vinegar, mayonnaise, yogurt,lettuce with grilled chicken and mint
-
20 minMain dishsweet pointed pepper, green asparagus tips, olive oil, garlic, Burgundian beef ribs, Red onion, tomato juice,stir fry with beef strips and asparagus tips
-
50 minMain dishfloury potatoes, celeriac, Broccoli, garlic, unsalted butter, dried tarragon, fresh salmon fillet, wheat flour, Full Milk, lemon, fresh dill, horseradish in pot,broccoli salmon dish
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it