This is a super quick, simple but tasty dish
Ingredients:
1 large red capsicum
1 large yellow capsicum
2 garlic cloves (peeled)
3 tbsp extra virgin olive oil
400 g arborio rice
1 glass white wine
1.5 l hot vegetable stock
Chop the capsicums into small cubes, place in a pot with the garlic and olive oil and sizzle. Before the capsicums start to brown add the rice and stir to coat the rice with the oil, then add the wine. Let the wine absorb then add the stock, ladle by ladle, stirring constantly, until the risotto is cooked (about 20 minutes). Serve immediately.
Photos and Recipes by Alessandra Zecchini ©
