Red Bell Pepper Risotto
Very easy
Coline
Coline

Red Bell Pepper Risotto

5 minutesPrep time

18 minutesCook time

377 cal.Per serving

Ingredients for 1

Arborio rice

70 g

Arborio rice

Bell pepper (red)

1/2

Bell pepper (red)

Vegetable bouillon (cube)

1/4

Vegetable bouillon (cube)

Parmesan (grated)

1 tbsp

Parmesan (grated)

White wine

20 ml

White wine

Shallot

1/4

Shallot

Utensil

Cookeo

recipe

  • Step 1
    Peel & finely mince the shallots.
  • Step 2
    Wash & halve the peppers, removing the heart & seeds. Slice into thin strips.
  • Step 3
    In the Cookeo bowl add : a drizzle of olive oil, the minced shallots, peppers & rice. Cook on 'golden' mode for 2 min, stirring occasionally.
  • Step 4
    Add the wine & continue cooking on 'golden' mode for another 2 min.
  • Step 5
    Add 200ml of water per person & the stock cube. Season with pepper & start the pressure cooker for 15 min.
  • Step 6
    Once cooked through, add the grated parmesan & mix.
  • Step 7
    Serve the bell pepper risotto topped with freshly cracked pepper & parmesan shavings. Enjoy !

😋 Gourmet tip

For a truly flavoursome moment, we suggest adding some smoked paprika & some pan-fried diced chorizo or smoked tofu !