Saffron Risotto with Roasted Red Peppers and Wild Garlic
- 1 red paprika
- 225 grams Arborio rice
- 1 tsp Dietary Fat
- 1 pinch Saffron
- 850 milliliters Vegetable broth
- 1 handful Wild garlic
- 15 grams grated Parmesan
Rinse the bell pepper, then halve and remove the ribs and seed. Place cut side down on a baking sheet. Place under preheated broiler until the skin is blackened and blistered. Remove from the oven, allow to cool and remove the charred skin. Cut the pepper into thin strips. Rinse the wild garlic and cut into thin strips. Rinse the rice and drain well.
Heat the fat in a large pot and sauté the rice briefly. Stir in the saffron and about 1/2 of the vegetable broth. Bring to a boil, then reduce the heat and simmer. Stir in the remaining vegetable broth in increments until the rice is cooked to al dente. Season with salt and pepper.
Stir in the roasted red pepper and wild garlic and transfer to a serving platter. Sprinkle with grated Parmesan and serve.