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Ingredients
Risotto with Peppers and Goat Cheese
- Ingredients
- 2 Red Bell pepper
- 1 garlic clove
- 1 onion
- 1 lemon (fresh)
- 1 red Pepperoncini
- 2 Tbsps olive oil
- 250 grams Arborio rice
- 550 milliliters Vegetable broth
- salt
- peppers
- 8 Wooden skewers
- 8 small slices Goat cheese ( 1/2 inch thick)
- Basil (for garnishing)
Rinse, dry and dice peppers. Peel garlic and onion, chop finely. Rinse lemon in hot water, wipe dry and peel lemon strips for garnishing. Squeeze lemon juice. Rinse pepperoncini, cut off the top and remove seeds and ribs. Cut into thin rings.
Heat 2 tablespoons of olive oil in a saucepan. Saute peppers, onion, garlic on low to medium heat for 2-3 minutes, stirring. Add rice and sauté until rice is translucent. Add lemon juice and half of vegetable stock. Season with salt and pepper to taste. Cook for 5-7 minutes on low heat until almost all liquid is absorbed.Continue to add broth in this manner and cook until rice is al dente, about 5-7 minutes, stirring frequently. Season bell pepper risotto with salt and pepper and keep warm. Heat remaining oil (2 tablespoons) in a pan. Thread goat cheese slices horizontally on wooden skerwers. Saute cheese slices on medium to high heat, turning once, until cheese is lightly browned. Arrange bell pepper risotto on plates, top with goat cheese skewers. Garnish with lemon zest strips, pepperoncini rings and basil leaves. Serve.
(Percentage of daily recommendation)
| Calorie | 985 cal. | (47 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |