Red Pepper Risotto
by Waitrose Magazine
Ingredients
3 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
2 red peppers, deseeded, quartered and thinly sliced
175g arborio or carnaroli risotto rice
100ml dry white wine
1 litre fresh vegetable stock, warmed in a pan
25g grated parmigiano reggiano, plus extra to serve
25g unsalted butter
large handful rocket or flat leaf parsley
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
— Emilia's - Ashburton
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