Recipes

Risotto with peppers

This recipe is a typical dish of Pavia's cuisine. It is a simple to prepare and tasty dish, perfect for a family lunch or dinner.

Servings for

4 people

Preparation time

15 mins

Cooking Time

20 mins

Total Time

35 mins

Difficolt�

Easy

Calories

350

Sperimentatelo in abbinamento con un Oltrepò Pavese Metodo Classico Pinot Nero DOCG

Ingredienti

• 320 g di riso Carnaroli
• 2 peperoni di Voghera, uno verde e uno giallo
• 100 g di Grana Padano
• 1/2 cipolla dorata di Voghera
• 50 g di burro
• Vino bianco dell’Oltrepò Pavese
• Olio d’oliva
• Brodo di carne

Preparation

Fry the chopped onion in a pan with a little olive oil.

Clean the peppers of their seeds and cut them into cubes.

Add the peppers to the onion and brown them for five minutes, stirring with a wooden spoon.

Pour in the rice, toast it for two minutes and douse with white wine.

Let the wine evaporate and add the stock a little at a time, stirring continuously.

Remove the rice from the heat, add a knob of butter, the Grana Padano cheese and let it rest for two minutes.

Serve hot.

Tips

Per un sapore più intenso, potete utilizzare anche un peperone rosso.
If you do not have meat broth, you can use vegetable broth
Potete servire il risotto con un’ulteriore spolverata di Grana Padano grattugiato.

Variants

You can add other ingredients to the risotto, such as bacon, sausage or speck.
You can use a cheese other than Grana Padano, such as Parmigiano Reggiano or Pecorino Romano.
You can serve the risotto with a side dish

Note

The Carnaroli rice is a large grain Italian rice with a creamy texture, ideal for preparing risottos.
The peppers from Voghera are a PGI (Protected Geographical Indication) product originating in the province of Pavia, in Lombardia. They are characterised by a sweet, delicate flavour and a thin, digestible skin.
White wine from Oltrepò Pavese is an Italian white wine produced in the province of Pavia. It is a dry and fruity wine, ideal for fading risottos.