Risotto with pepper
4 servings
25 minutes
Pepper risotto is a refined dish of Italian cuisine that combines the tenderness of Arborio rice with the aroma of vegetables, mushrooms, and chicken. This recipe has roots in northern Italy, where risotto is considered a symbol of comfort and homeliness. Sautéed onions, garlic, and peppers create a rich base, while chicken broth adds a creamy texture. The composition is completed with canned tomatoes and peas, adding fresh notes. The dish is perfect for a family dinner or a romantic evening, delighting with its harmony of flavors and rich aroma. It can be served with a glass of white wine that highlights the subtle nuances of spices and the tenderness of the chicken.
1
Fry the chopped onion, garlic clove, and chopped pepper in vegetable oil. When everything becomes soft, add the chopped mushrooms, cooked and chopped chicken, rice, and spices. Stirring, pour in the hot chicken broth.
- Onion: 1 head
- Garlic: 1 clove
- Green bell pepper: 1 piece
- Vegetable oil: 30 ml
- Fresh mushrooms: 125 g
- Chicken breast: 500 g
- Arborio rice: 150 g
- Spices: to taste
- Chicken broth: 500 ml
2
Cover with a lid and bake in the oven at 180 degrees for about 30 minutes or until cooked.
3
Before serving, add canned tomatoes, peas, and mix well.
- Canned tomatoes: 400 g
- Canned green peas: 100 g
