Risotto with roasted peppers and spinach

Name: risotto with roasted peppers and spinach
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 Red pepper; 2 el traditional olive oil; 3 el unsalted butter or margarine; 300 g fresh spinach; 1 onion; 1 stem celery; 1 toe garlic; 200 ml risotto rice; 100 ml White wine; 500 ml vegetable stock of tablet; 50 g Pecorino Romano piece, or other sheep cheese

Risotto with roasted peppers, spinach, celery and sheep cheese.

Ingredients

Directions

Preheat the oven to 225 ° C.
Clean the peppers and cut into broad strips. Mix the peppers in a bowl with the oil and sea salt.
Spread the peppers on the baking tray and grill in the middle of the oven for about 20 minutes.
Allow the peppers to cool in a sealed plastic bag, then remove the (black) skins with a sharp knife.
Heat in a stirring butter and let the spinach shrink in 5 minutes.
Let the spinach cool in a colander, and press out as much moisture as possible. Chop the onion and finely chop the celery. Press the garlic.
Melt the butter in a small frying pan and fry the onion, garlic and celery for 2 min. Add the rice and cook for 1 min.
Pour the wine into the pan and let it evaporate on medium heat.
Add the hot stock in portions to the rice (only add new shoots if the previous one is taken up by rice).
Allow the rice to cook until 20-25 min. With regular stirring. Add the pepper and spinach for the last 5 minutes.
Grate the sheep cheese. Stir the sheep cheese and the butter through the risotto at the very last moment. Season with salt and pepper.
Place the lid on the pan and let the rice rest for 2 minutes.