Hello, young padawan
Today, we’re going to treat ourselves. Bell peppers, a summer vegetable that still proudly produces its beautiful, sweet, and spicy specimens, are simply delicious. Raw in salads, browned, baked, with or without their skin, they delight the taste buds of all foodies. In risotto, they bring out the best in themselves, adding a touch of finesse and a beautiful color.
So, here we go with today’s lovely recipe, which will add a touch of summer to this autumn that’s just off to a flying start.
Bell pepper risotto
For 2/3 servings
200g Carnaroli or Arborio rice
2 shallots
2 medium-sized red bell peppers
20g grated Parmesan cheese
1 L vegetable stock (water + 1/2 cube or 1 tsp vegetable stock powder, or homemade stock)
2 tbsp olive oil
1 tsp red curry paste
1 sprig thyme
3 green stalks of spring onion
1 tsp Espelette pepper
Voatsiperifery pepper from Madagascar
Recipe
Chop the shallots. Prepare the vegetable stock (dissolve your stock half cube or powder in boiling water, or, oh, the ultimate luxury, heat your homemade stock).
Chop the red bell peppers to your liking; I prefer them in small cubes. Set aside.
In a sauté pan, wok, or hot saucepan, sauté the shallots and diced bell peppers in olive oil for 2-3 minutes over medium heat. Add the rice, then 1/3 of the stock after two minutes of cooking, when the grains are translucent. Add the red curry paste, thyme, and Espelette pepper and stir gently.
Simmer over low heat for about 10 minutes, then add more stock as soon as it has evaporated. Repeat until al dente. Taste, season, and turn off the heat.
Remove from the heat, and when the rice is no longer boiling, add the parmesan, stir, and add a little broth if necessary.
Presentation
In your most beautiful bowl, arrange a few spoonfuls of this divine risotto and finish with chopped spring onions for the final artistic touch.
A good Côtes-du-Rhône will perfectly complement the subtlety of the bell peppers, making them a great accompaniment to this sublime risotto.
And here’s to kicking off the fall season with joy and good humor. Autumn lovers will be in heaven, and those nostalgic for summer will find solace in this last summer vegetable.
Have a great weekend, and see you next Thursday for new adventures!
XO 🫑
