Summer Risotto Recipe
Category: Main Course
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 280g |
| Yellow Bell Peppers | 260g |
| Arugula | 70g |
| Red Onion | ½ |
| Vegetable Broth | 1 liter |
| Extra Virgin Olive Oil | 30g + to taste |
| Sea Salt | to taste |
| Black Pepper | to taste |
| Salted Ricotta (Pecorino) | 30g |
Instructions
-
Prepare the Peppers:
Begin by washing and drying the yellow bell peppers. Place them on a baking tray lined with parchment paper and roast them in the oven. Once roasted, transfer the peppers to a bowl, cover with plastic wrap, and let them cool. -
-
Peel and Chop the Peppers:
Once the peppers have cooled, remove the skins and seeds. Cut them into strips, approximately 1 cm wide. Be sure to save any juice from the peppers, as you’ll need it later. -
Grate the Ricotta:
While the peppers are cooling, grate the salted ricotta using a coarse grater to prepare it for later use. -
Chop the Onion:
Peel and finely chop the red onion. -
Cook the Rice:
In a large saucepan, heat the olive oil over low heat. Add the chopped onion and sauté for about 2-3 minutes until softened. Add the Carnaroli rice and toast it for about 4-5 minutes, stirring frequently to avoid burning. -
Deglaze with Pepper Liquid and Broth:
Once the rice is toasted, pour in the reserved pepper juice to deglaze the pan. After that, add 2-3 ladles of hot vegetable broth. Stir well and continue cooking, adding more broth as needed. Season with salt to taste. -
Add Arugula and Peppers:
When the risotto reaches halfway through cooking, tear the arugula into pieces and stir it into the rice. About 4-5 minutes before the risotto is done, stir in two-thirds of the roasted peppers. -
Finish the Risotto:
When the rice is fully cooked, remove from the heat and stir in the grated ricotta. Add freshly ground black pepper to taste. If the risotto needs more liquid, add a bit more broth to reach the desired consistency. -
Serve:
Plate the risotto and garnish with the remaining roasted peppers. Serve immediately, enjoying the bright, fresh flavors of summer.
Tips:
- For a richer flavor, you can add a splash of white wine during the initial stages of cooking the rice.
- If you prefer a creamy texture, you can increase the amount of ricotta and stir it in right before serving.
- This dish pairs wonderfully with a light white wine or a refreshing iced tea for a complete summer meal.
Enjoy your vibrant and delicious Summer Risotto, a perfect balance of savory, fresh, and creamy flavors!
