Risotto con piselli e peperoni
Risotto with peas and bell peppers Our original home cooking
This risotto with peas and bell peppers is a recipe of mine that I often prepare for my family and guests because it tastes delicious. You can do it quickly and it works great for get-togethers when there are people of all ages. Children also like it very much. Summer recipe, Italian-style.
Ingredients / Serves 6
- 420g (14.8 ounces) long-grain, parboiled rice
- 4 tablespoons plus 1 teaspoon extra virgin olive oil
- 450g (1 pound) frozen peas
- 1 250g (8.8 ounces) leek
- 100g (3 1/2 ounces) spring onions
- 600g (1.3 ounce) yellow and red bell peppers
- Some sprigs fresh flat-leaf parsley
- 1 dried bay leaf
- 300ml (10 fluid ounces - 1 1/3 cup) dry white wine
- 1,5l (3.2 pints) vegetable stock
preparation: 30 minutes
cooking: 30 minutes
total: 1 hour
- Nutrition Facts (amount per serving):
Calories: 395 (kcal) 20 % GDA (*) - 1653 (kJ)
Protein: 10.8 (g) 15 % GDA
Total fat: 10.7 (g) 16 % GDA
Total carbohydrate: 68.1 (g) 26 % GDA
Sugars: 8.6 (g) 10 % GDA
Recipe for risotto with peas and bell peppers
Preparation and cooking
- - Prepare peas.
Steam peas, about 10 minutes.
Press them through a sieve (or you could use a mouli legumes).
Put your pureed peas aside.
- - Prepare other ingredients.
Bring to a boil vegetable stock, following the instructions on the package.
Keep it boiling cooking your risotto.
Peel leeks and onions and wash them.
Quarter bell peppers and take off their seeds. Wash them and cut into stips.
Chop finely leeks, onion and bell peppers.
- - Cooking risotto.
Put all chopped vegetables in a large saucepan with olive oil and bay leaf.
Fry slightly on low heat, stirring now and then, few minutes.
Add rice. Cook until it looks milky, stirring now and then, 3 to 4 minutes.
Add wine, and simmer until absorbed, stirring once or twice.
At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring now and then.
Continue adding stock, ladle by ladle, until rice is tender.
Meanwhile clean parsley and wash. Pat dry with absorbent kitchen paper.
Add pureed peas and cut in parsley some minutes before turning off the stove.
Just before serving
- - Sprinkle with grated Parmesan cheese, if you like.
Let your risotto rest, a couple of minutes.
- - If you have guests and are not familiar with their tastes, do not stir in Parmesan cheese, once turning off the stove, but place a bowl full of grated Parmesan on the table. Everyone will be able to serve himself, depending on personal tastes.
- - You can also add fresh chives together with parsley.
- - This risotto with peas and bell peppers is a summer dish when bell peppers are in season.
- - You can eat this risotto cold or warm so you could make it some hours ahead in the early morning.
- - Prepare this dish for your family menu or get-togethers. You can combine it with meat and fish dishes.
- - The following considerations relate to the daily menu and are addressed to those who want to stay attentive to daily calories.
I didn't consider Parmesan cheese in the calculation of calories for this risotto with peas and bell peppers. If you use a tablespoon of it, remember to add 58 calories, 5 grams of protein and 4 grams of fat. In this case, however, this rice dish is definitely more complete from a nutritional point of view. To finish your menu it would be enough fresh fruit in season.
In the case you eat risotto without Parmesan, you have also the option of eating 50 grams of prosciutto, after removing visible fat, or a chicken breast (1 serving of 100 grams) cooked in a teaspoon of olive oil.
- - Fiber per serving: 7.9 grams (daily intake is 30 grams)
What's the right wine for " Risotto with peas and bell peppers " ?
My husband and I like rosé wines to match to risotto with peas and bell peppers, especially Salice Salentino Rosato (wine from Apulia - Italy).
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