Buy all ingredients right below the recipe
Ingredients
- 4 pcs red bell peppers
- 320 g Arborio rice
- 1 l vegetable broth
- 100 ml dry white wine
- 1 pc onion
- 2 cloves garlic
- 40 g butter
- 2 tbsp extra virgin olive oil
- 50 g Parmesan block
- 125 g classic mozzarella
- 1 handful natural cashews
- 1 pinch coarse sea salt
- 1 pinch ground black pepper
- 1 handful fresh herbs (basil, parsley)
Method
- 1Preheat the oven to 180 °C top/bottom heat. Wash the bell peppers, place them in a baking dish, and roast in the oven for about 20 minutes until the skin is partially blackened.
- 2Place the roasted bell peppers in a bowl and cover with cling film or put them in a plastic bag to steam. Let them cool completely.
- 3Peel the skin off the bell peppers and remove the seeds. Either finely dice the flesh or blend it with a little olive oil to a smooth purée.
- 4Peel and finely chop the onion and garlic. Heat the butter with a little olive oil in a pan and sauté the onion and garlic until translucent.
- 5Add the rice and toast briefly. Deglaze with white wine and let it reduce almost completely.
- 6Now gradually add hot vegetable broth to the rice, ensuring it is always just covered with liquid. Only add more broth once the previous portion has been absorbed.
- 7Season with salt and pepper and simmer, stirring constantly, until the rice is al dente. Once the rice has the right consistency, stir in the remaining butter and the prepared bell peppers (diced or puréed).
- 8Finally, fold in the grated Parmesan. Roast the cashews in a dry pan until golden brown and chop them coarsely. Tear the mozzarella into bite-sized pieces. Serve the risotto garnished with fresh herbs, mozzarella, and the roasted cashews.
