Risotto con piselli e peperoni
Risotto with peas & peppers
- 500 g (1 lb 2 oz) rice for risotto
- 12 tablespoons extra virgin olive oil
- 450 g (1 lb) frozen peas
- 1 leek
- 2 little young onions
- 1 yellow and 1 red sweet peppers
- Bunch of fresh parsley
- 2 teaspoons dried bay leaf
- 350 ml (12 fl oz - 1 1/2 C) dry white wine
- About 1,5 l (50 fl oz - 6 3/4 C) vegetable stock
Steam peas for about 10 minutes. Press them through a sieve (or you could use a mouli legumes). Put them aside and prepare the other ingredients for the recipe.
Prepare the vegetable stock, following the instructions on the package. Keep it boiling while cooking your risotto.
Peel leeks and onions and wash them, wash parsley, prepare peppers (take off their seeds and wash); chop finely all these vegetables. Put them in a large and deep saucepan with the oil, bay leaf and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed peas and 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve.
What's the right wine for " Risotto con piselli e peperoni " ?
Our suggestion is: Salice Salentino Rosato (vin rosé from Apulia - Italy)