- Sauté the chopped onion in olive oil over low heat until softened but not browned.
- Add the diced peppers, tomato paste, and rice, and stir for 2 minutes.
- Deglaze with white wine and cook for 30 seconds to allow the alcohol to evaporate.
- Gradually add the broth, stirring constantly over low heat until the rice has absorbed it completely.
- Finish with the pepper pastes, parmesan, and butter, stirring until the mixture is smooth and creamy.
Risotto Inspired By Stuffed Vegetables
Time
30
Servings
5-6
Type
Vegetarian, Main, Easy
Risotto packed with the flavor of a classic Greek dish! Peppers, herbs, and spicy Almito pastes give the rice a deep, Mediterranean taste.
Ingredients you will need
- 500g arborio rice
- 20g tomato paste (1 tsp)
- 80g Almito Spicy Pepper Paste with Feta Cheese (½ pack)
- 60g Almito Mediterranean Paste (⅓ pack)
- 50g grated parmesan (3 tbsp)
- 80g red bell pepper, finely chopped (1 pc)
- 80g green bell pepper, finely chopped (1 pc)
- 100g onion, finely chopped (1 small pc)
- 8g dill, finely chopped (1 tbsp)
- 15g parsley, finely chopped (2 tbsp)
- 1 pinch dried mint or 3g fresh mint
- 60ml extra virgin olive oil (3–4 tbsp)
- 1200ml chicken or vegetable broth (for vegan)
- 200ml white wine (1 glass)
- 150g butter (⅔ pack)
- Salt
- Pepper
