Red Bell Pepper Risotto

recipe

• Step 1
  Pell & cut the shallots in half.
• Step 2
  Wash & halve the peppers, removing the heart & seeds. Slice into thin strips.
• Step 3
  In the Digicook bowl, add the shallots. Close the lid with the measuring lid on & mix on speed 5 / 15 sec, then scrape down the sides with a spatula.
• Step 4
  Add a drizzle of olive oil & the bell peppers. Close the lid without the measuring lid on & set the reverse program : 120°C / speed 1 / 4 min.
• Step 5
  Add the rice & the wine. Close the lid without the measuring lid on & set the reverse program : 120°C / speed 1 / 2 min.
• Step 6
  Add the vegetable cube stock & 200 ml of water per person. Close the lid with the measuring lid on & set the reverse program : 120°C / speed 1 / 12 min.
• Step 7
  Once cooked through, add a dab of butter (optional) & the grated parmesan. Season with salt & pepper & set the reverse program : speed 2 / 30 sec.
• Step 8
  Serve the bell pepper risotto topped with freshly cracked pepper & parmesan shavings. Enjoy !