Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Bell Pepper and Black Olive Risotto
- Ingredients
- 350 grams Arborio rice (or Vialone rice)
- 6 Tbsps olive oil
- 1 Red Bell pepper
- 2 garlic cloves
- 150 grams black Olives
- 2 sprigs rosemary
- 1 l hot Beef broth
- 1 sm can Saffron
- 1 Tbsp butter
Peel garlic and chop finely. Rinse bell pepper, cut in half, remove the core and cut into thin strips. Heat oil and sauté garlic briefly (do not brown!). Add the rice and cook until it is light and translucent. Add a ladle of broth and cook while stirring over medium heat until the liquid evaporates.
Add the pepper strips and rosemary branch. Continue to add broth and cook until rice is al dente, about 20 minutes, stirring frequently and allowing liquid to evaporate between additions of broth.
Dissolve saffron in a little water and add to the rice. Stir in the olives and continue to simmer the rice while stirring until it is cooked. Remove the rosemary. Stir in 1 tablespoon butter just before serving and season with salt and pepper. Serve garnished with rosemary.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |