Herb and Saffron Risotto With Peppers Recipes

Ingredients :

45 ml olive oil

1 small onion, sliced

225 g Italian risotto rice

pinch saffron

1 bay leaf

5 ml chopped fresh oregano

5 ml chopped thyme leaves

5 ml chopped basil or marjoram

10 ml chopped flat parsley

salt and pepper

750 ml chicken or vegetable stock

1 small red pepper, sliced

1 small green pepper, sliced

60 g grated Parmesan cheese

1. Heat oil in a sauté pan.
2. Add the onion and cook to soften.
3. Add rice and cook until just opaque.
4. Add saffron, bay leaf and herbs.
5. Pour on stock and add salt and pepper.
6. Stir well and cover the pan.
7. Cook slowly about 15 minutes.
8. Add the peppers, cover and cook for a further 15 minutes, stirring occasionally until the rice is tender.
9. Remove the bay leaf and stir in the cheese just before serving.

Serves 4 - 6

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