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Pepper-spinach-cream risotto

updated

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Ingredients for 2 servings:

  • 125 g rice
  • 1 bell pepper(s), red
  • 100 g spinach
  • 200 g cream
  • 3 cubes of vegetable stock
  • 600 ml water
  • 2 tbsp paprika powder, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

tasty and affordable

Bring the water to a boil along with the stock cubes and paprika. Cook the rice for 10 minutes. It doesn’t have to be risotto rice; premium long-grain rice will do. Cut the bell pepper into bite-sized pieces and add it to the rice along with the spinach. Cook everything together, stirring, until it reaches a creamy consistency. Pour in the cream and heat until hot. Then serve.

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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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