On Boxing day, I make risotto with left-over turkey. This year, the number of vegetarians has increased quite a bit, so I split the offering. I made a roasted red pepper risotto. I’m not that good at roasting the peppers, I lose my nerve a little. Also, it didn’t help that I was cooking on a Rayburn, which I was unfamiliar with. I would suggest a practice round.
- 3 large red bell peppers (don’t try this with the long pointy ones)
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 75g unsalted butter
- 500g risotto rice
- 1.5 litres of stock (vegetable or chicken)
- salt and black pepper
- 75g parmesan
- First, roast the peppers. Heat the oven to 240C. Wash the peppers and put them on a roasting sheet, and roast them until the skins are charred. You’ll need to check on them from time to time, and turn them over to make sure the skin blackens all over. This will take 30 to 40 minutes. When they are done, put them in a bowl and cover it as the peppers cool. After about 10 to 15 minutes, you’ll be able to remove the peppers from the bowl, pull out the stems and pips, and peel off the blackened outer skin. The roasted pepper will be dark and juicy. Slice the peppers.
- In a large pan, melt the butter, and then gently fry the onion and the garlic until the onion is soft, around 5 to 10 minutes.
- Add the peppers and continue to fry for another five minutes
- Add all of the rice and stir it in until the rice grains are hot and toasted, and the mixture is dry.
- Bring the stock to a simmer. Add the stock, one ladleful at a time, stirring each one in and cooking until it is absorbed. Continue this way until all the stock is used up, and the risotto rice is plump and tender.
- Season to taste and stir in the parmesan. Leave in a warm place for three minutes before serving.