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

Difficulty

Easy

Calories

350

Experience it in combination with an Oltrepò Pavese Metodo Classico Pinot Nero DOCG

Ingredienti

• 320 g Carnaroli rice
• 2 Voghera peppers, one green and one yellow
• 100 g Grana Padano PDO
• 1/2 golden onion from Voghera
• 50 g butter
• Oltrepò Pavese white wine
• Extra virgin olive oil
• Meat broth

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

For a more intense flavour, you can also use a red pepper.
If you do not have meat broth, you can use vegetable broth
You can serve the risotto with an additional sprinkling of grated Grana Padano cheese.

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.