Fine vegan pepper risotto with mint, lemon and orange

Ingredients for 1 servings:

• 2 large red pointed peppers
• 300 ml water
• ½ tsp vegetable stock powder
• 2 shallots
• 150 g risotto rice
• olive oil
• salt and pepper
• ½ tsp lemon zest
• ½ tsp orange zest
• e.g. chili powder
• e.g. peppermint
• e.g. parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cut one pointed pepper into pieces and sauté briefly in olive oil. Add the water and vegetable stock powder and simmer for 30 minutes, then puree finely. Finely dice the second pointed pepper and the shallots and sauté in olive oil. Add the risotto rice and let it become translucent, then pour in the pureed paprika stock and simmer, covered, for about 20 minutes. Season with salt and pepper. Add the lemon and orange zest, a touch of chili, and a little peppermint and parsley.