This one is a fan favourite and the recipe I have cooked the most for people. Recently I have cooked it for the Social Activities Committee and I’m proud to announce that they have approved it. This meal is very simple and requires minimum ingredients. However, cooking the risotto might take a while in big batches, so don’t try to make it in a rush!
Ingredients (for 3 people):
- 450 grams roasted bell peppers / paprika
- 300-400 grams risotto rice
- 75 ml white win (or water with lemon juice)
- 1 yellow onion
- 2 cloves of garlic
- 500 ml of bouillon
- 2 burrata
- chili flakes
- parmesan cheese
Instructions:
1. Dice the onion and mince the garlic. Lightly fry them in a pan.
2. With a mixer (staafmixer) blend the bell peppers, including liquid, until you reach a smooth texture
3. Add the risotto rice and cook for 2 minutes or until glazy
4. Deglaze with the white wine
5. Add the blended bell peppers and let the water cook off for 5 minutes
6. Add your bouillon in batches, wait until each batch is incorporated
7. Let the risotto rice cook until soft. Does your risotto remain very hard? Add more boiling water!
8. When the rice is fully cooked, divide the burrata and lay on top. Add chili flakes and parmesan cheese as garnish!