Sunday, September 11, 2011

Red and Yellow Bell Pepper Risotto

This is a super quick, simple but tasty dish

1 large red capsicum
1 large yellow capsicum
2 garlic cloves (peeled)
3 tbsp extra virgin olive oil
400 g arborio rice
1 glass white wine
1.5 l hot vegetable stock

Chop the capsicums into small cubes, place in a pot with the garlic and olive oil and sizzle. Before the capsicums start to brown add the rice and stir to coat the rice with the oil, then add the wine. Let the wine absorb then add the stock, ladle by ladle, stirring constantly, until the risotto is cooked (about 20 minutes). Serve immediately.

Photos and Recipes by Alessandra Zecchini ©


  1. Looks very good. I haven't made risotto for months now, so that reminded me to make one soon before I depart for SE Asia in mid Sept! I don't think I will be making risotto during my 3-month travels at all :( but instead I will be eating out. :)


  2. Oh, risottos always seem to take so long to me, but they are so good in the end. You make it sound quick and easy. Maybe I'm just slower. :-)