Recipe: Parsley basil risotto in roasted peppers
3 dl Carnaroli rice
2 tbsp oil
2 dl dry white wine
2 cloves of garlic
6 dl vegetable stock
2 dl Parmigiano-Reggiano
1 tbsp parsley
1 tbsp basil
8 Italian peppers
Bring the vegetable stock to a simmer in a pot.
Cut the peppers open and deseed them. Toast the peppers with a torch.
Chop onions and garlic and blanch them in the oil, then add the rice. Toast the rice for 1 minute while stirring, then add the wine. Heat to a boil and add the simmering stock by the spoonful, and let the risotto boil for roughly 20 minutes, while stirring regularly to ensure that the rice does not burn. When the rice is almost done, add the parsley, basil and cheese and stir until it's evenly distributed in the risotto.
Scoop risotto into sweet peppers then bake the peppers for 10 minutes in oven.