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.
-
15 minMain dishham, tomato paste, sunflower oil, peanut oil, ketjapmarinademanis, lemon, garlic, ginger powder (djahé), coriander powder (ketoembar),Babi Pangang - Marinated Pork
-
45 minMain disholive oil, chicken breast, sunflower oil, wok oil, spring / forest onion, lemon, garlic, fresh ginger, risotto rice, Chestnut mushroom, chicken bouillon, chicken bouillon, fresh coriander,risotto with chicken, chestnut mushrooms and coriander
-
45 minMain dishchestnut mushrooms, olive oil, shallot, flat leaf parsley, fresh oregano, oatmeal, cheese,filled chestnutmushrooms from the oven
-
20 minMain dishGelderse smoked sausage, Red pepper, sunflower oil, Italian vegetable mix, sieved tomatoes, kidney beans, vegetable stock tablets,spicy bean soup with smoked sausage
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it