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Orange pepper risotto
 
 
4 ServingsPTM40 min

Orange pepper risotto


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Directions

  1. Heat the stock (fresh or from a cube) to just below the boiling point.
  2. Cut the onion, garlic, chorizo ​​and peppers into very small cubes.
  3. Melt the butter in a broad pan and fry the onion, garlic, chorizo ​​and celery for 5 minutes.
  4. Fry the rice for a minute, then quench with the wine.
  5. Now add the cubes of paprika.
  6. Add some stock at 20 to 25 minutes with constant stirring.
  7. The rice can always be a little bit baked on the bottom for the taste.
  8. Add the cream and season with salt and pepper.
  9. Grate the Grana Padano and chop the parsley.
  10. Divide the risotto over 4 warm deep plates and drizzle with the cheese and parsley.
  11. Serve immediately.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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