Summer risotto version with grilled pointed peppers and feta, seasoned like this it almost has a Greek touch to it.

25 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 pointed pepper
  • 150 gr risotto rice
  • 1 onion
  • 150 ml white wine
  • 300 ml chicken bouillon
  • olive oil
  • 50 gr feta cheese

How to prepare it:

Grilling the pointed pepper in the oven will give them a better taste and will make it easier to peel of the skin. For this you need to grill the pointed pepper for 20 minutes in the oven. Sprinkle some olive oil on top. Turn the peppers regularly so that they parch evenly on all sides. After 20 minutes you can take the peppers out of the oven, Have them cool down a bit so that you won’t burn your fingers.

Slowly peel the skin of the pointed pepper. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut it into bigger pieces.

Start by cooking some water for the chicken bouillon and put a large cooking pan with a thick bottom on your stove. Chop the onion and add a dash of the olive oil in your pan. Weigh your rice to get the right amount. Heat up your stove, once the oil is hot you can add the onion. Fritter the onion for 2 min before adding the rice. After you’ve added the rice, stir everything well until the rice is glazy from the oil. Let them bake for another minute. Add the wine, your pan should be really hot, so that the wine is cooking immediately. Make sure that you keep stirring. Once the wine is evaporated you can start adding the bouillon. Add the bouillon in separated fazes, approx.. 100 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.

The rice needs to cook until all the bouillon is evaporated. Also add a decent amount of pepper. Stir everything again.

The risotto is ready once it’s a creamy substance without any hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky. Add the paprika and the feta cheese.

The rice should be smooth, soft and creamy.  Taste the rice to see if it is matching your taste, add some chopped parsley. Ready to serve.