Pepper risotto

Ingredients for 4 servings:

• 1 large onion(s), diced
• 1 clove(s) garlic, chopped
• 1 bell pepper(s), green, diced
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), yellow, diced
• 800 ml vegetable stock
• 100 ml dry white wine (e.g. Soave)
• 100 g Parmesan, freshly grated
• 250 g rice (risotto rice, e.g. Arborio)
• 3 tbsp olive oil
• 4 tbsp parsley, freshly chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the olive oil in a large pot and sauté the onion and garlic. Add the rice and sauté for a few minutes. Deglaze with white wine. When the wine is almost completely evaporated, add a little vegetable stock. Boil the stock down, stirring constantly, and add more stock every now and then. After about 10 minutes, add the diced bell peppers. Just before the end, add the Parmesan cheese and season with salt and pepper. Garnish with freshly chopped parsley and serve immediately. The consistency of risotto is important—it should be mushy. The rice is perfect when it has the right “bite”—soft on the outside and still just a little bit grainy on the inside. When you serve the risotto, it should flow out of the pot in a wave. Tip: I seasoned chicken breasts with salt, pepper, and plenty of sweet paprika and seared them in a pan.