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Risotto with sweet peppers


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For 4 people:
300 g rice
1 red bell pepper
1 onion
extra virgin olive oil
vegetable broth
salt and pepper


Fry the chopped onion in oil.
Cut the pepper into cubes and add it to the mixture, in the meantime, prepare the vegetable stock.
Once ready the broth add the rice to the onion and bell pepper and cook pouring as a ladleful of stock.
Season with salt and pepper.

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(Thanks to Erica Z.)

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non si fa così, ragazzi, il pepperone a quadrotti lo si aggiunge 3 minuti prima di togliere dal fuoco, kapito?

- ollie -

non sono d'accordo. meglio mettere il peperone prima, per una questione du gusto e di cottura del peperone. mettere il peperone alla fine per esaltare il sapore del peperone a crudo, in questo caso il procedimento del risotto cambia completamente.

- la cucaracha -

Ma non ci va anche lo zafferano, per dare colore? E il prezzemolo alla fine?

- Silvia -

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