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.
-
75 minMain dishpotatoes, bunch onions, parsley, cod fillet, anchovy fillets, grated horseradish, (freshly ground) pepper, butter, Eggs, whipped cream, nutmeg, bread-crumbs,potato fish pie
-
840 minMain dishdried white beans, onion, olive oil, root, celeriac, dry white wine, balsamic vinegar, tomato cubes, vegetable stock, pasta, parsley, ground old cheese,white bean soup with pasta
-
25 minMain dishthin bacon strips, butter, onions, fennel tubers, sugar, wine vinegar, mashed potatoes, cream cheese,stewed fennel with bacon
-
25 minMain dishfresh chives, bread-crumbs, egg, flour, young cheese, oil,cheese figures
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it