Risotto with peppers
Instructions
In a pan heat the oil and Brown the finely chopped onion.
When is slightly browned add the tomatoes peeled, deprived of the seeds and cut into pieces, some Rosemary, peppers, washed and cut into strips.
Cook 5 minutes, then add the rice and stir to soak up the sauce.
Add a ladle of hot broth and continue cooking as it does for a normal risotto.
When the rice is ready, it takes about 18 minutes, add the grated cheese.
Stir and serve immediately.
Accompanying wines: Alto Adige Pinot Grigio DOC Bianco Delle Colline Lucchesi, DOC, Ischia Bianco DOC.
