Red Pepper Risotto
If you have ever wondered what steps you need to take to cook up a perfect risotto, this video recipe shows you how to make a stunning risotto every time.
Saffron & Red Pepper Risotto
Ingredients
- 15 mls extra virgin olive oil, plus extra for drizzling
- 300 grams risotto rice
- 2 large pinches of saffron
- 150 white wine
- 200 grams roasted red peppers, roughly chopped
- 50 grams rocket
Method
- Heat oil in a large pan over medium heat.
- Fry risotto rice and saffron for 1min, then add white wine
and leave to bubble until most of the liquid has been absorbed.
- Measure 800ml (1ΒΌ pint) boiling water into a large heat-proof jug.
- Add a ladle of this water to the rice pan and stir until the water has been fully absorbed.
- Continue this process until the rice is cooked, about 15 – 18 min.
- Stir through roasted red peppers and check the seasoning.
- Serve immediately topped with rocket and a drizzle of extra virgin olive oil.
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 363, Fat: 7g, Carbohydrate: 69g, Sugar: 3g
A basic guide to calories in rice:
- 100g of cooked brown rice (a very generous portion) = 110 calories
- 100g of cooked long-grain white rice (a very generous portion) = 130 calories
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