Risotto with the colors of Christmas, made with tasty rice, bell pepper and red wine. Ideal already a renewed Christmas dish or to serve cold during the holidays on Christmas or New Year's Eve.
Risotto is a rice dish from the north of Italy . The rice is cooked in broth and other ingredients are added during cooking. The word risotto comes from Lombard, the regional language of Lombardy. Etymologically, it is also very similar to the Italian riso meaning 'rice'.
400 grams of risotto rice
2 red onions
2 cloves of garlic
1 green chili pepper
1 red pepper
1 green pepper
3 tablespoons of tomato paste
700 ml vegetable stock
200 ml of red wine or vegan broth
2 tablespoons of paprika or chilli powder if you love spicy
1 teaspoon of dried oregano
75 grams of butter
Hanfful of chopped fresh herbs such as parsley, dill,coriander and sage
handful of fresh parsley
pepper and salt
olive oil
Preparation method
Clean all vegetables and remove the seed from the pepper
Cut the bell pepper into medium pieces
Chop the onion, garlic and chili pepper.
Fry in a large frying pan with 3 tablespoons of oil and tomato paste
Add the risotto rice, paprika and oregano and stir fry for 3 minutes
Add the bell pepper and stir fry for 2 minutes
Deglaze slowly with the red wine and reduce the heat to medium-high
Let the rice absorb the wine and add a ladle of vegetable stock
Let the rice soak up and another ladle of vegetable stock
Repeat until all vegetable stock has been absorbed (for 20 minutes)
Then cook for 5 minutes, while stirring.
Season with salt and pepper
Turn off the heat and mix in the butter and fresh herbs.
Cook for another 3 minutes with the lid on the pan
Chop the parsley and finish the risotto with them .
Serve hot with chicken, turkey or vegetarian meat .
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