Risotto with Bell Pepper
Description
The dish is prepared without unnecessary complications. This risotto goes well with beef. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Remove seeds from bell peppers and cut into cubes. Finely chop the onion, mince the garlic, and chop the green onion. In a small saucepan, bring chicken broth to a boil over low heat. Remove from heat and cover with a lid. In a large skillet, heat olive oil over medium heat. Add peppers and cook, stirring, until tender, about 5 minutes. The peppers should be slightly crisp. Remove from heat and set aside.
- 2
Step 2
2. In a large saucepan, heat the butter over high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring, until the rice has almost completely absorbed the liquid, about 1 minute. Reduce the heat to medium and stir in the thyme. Add 1½ cups of hot broth and stir to combine. Continue cooking the risotto, gradually adding 1 cup of broth at a time (waiting until the broth is absorbed before adding more), for about 20 minutes. After 15 minutes of cooking, add the green onions and bell pepper.
- 3
Step 3
3. Season the risotto with 1 teaspoon of salt and white pepper. The rice should be slightly firm. Remove from heat. Remove thyme sprigs. Add grated cheese and mix well. Adjust seasoning with salt, pepper, and spices to taste. Serve immediately.