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Pepper risotto with feta cheese

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Ingredients for 2 servings:

  • 2 tbsp rapeseed oil
  • 2 shallots
  • 1 clove(s) garlic
  • 200 g rice (risotto rice)
  • 250 ml white wine, dry
  • 500 ml vegetable stock
  • 1 red bell pepper(s)
  • 100 g sheep’s cheese
  • 1 tbsp butter
  • salt and pepper
  • chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the shallots and garlic, dice them finely, and sauté them in rapeseed oil. Add the risotto rice and stir well until the rice becomes translucent. Deglaze with white wine and simmer on low heat, stirring occasionally, until the liquid is almost completely absorbed by the rice. Add the previously washed and diced bell peppers to the rice along with a little stock. Simmer the rice gently, adding stock frequently, until it is tender and mushy. Finally, add the feta cheese and butter, let it simmer for five minutes, and season with salt, pepper, and chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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