Risotto with peppers and arugula
Delight your palate with this vibrant **risotto with peppers and arugula**, a **vegetarian** delight perfect for brightening up any meal! This **easy risotto recipe** transforms simple ingredients into a creamy, flavorful experience. Ready in just about an hour, it's the ideal choice for a delicious and satisfying **summer dinner recipe**. Get the full **risotto recipe** here!
Dietary Information
Servings:
- 1
To prepare the risotto with peppers and arugula, first clean the peppers: remove the ends 1, the seeds and the internal filaments 2, then cut them into strips 3.
- 2
Cut the onion into julienne 4 and put it in a pan with a drizzle of oil and a pinch of salt 5. Cook over medium heat for 10 minutes, stirring frequently. Then add the peppers 6 and sauté for another 10 minutes.
- 3
Take some strips of pepper that will be used for the final decoration 7. Transfer everything to a mixer, add water 8 and blend until you get a smooth and homogeneous sauce 9. Set aside in a warm place.
- 4
Now take care of the arugula sauce: in a mixer put the arugula (keep some leaves for decoration), add the oil 10, the water 11, a pinch of salt and blend. The result will be a smooth and homogeneous sauce 12. Set aside.
- 5
In a saucepan, pour a drizzle of oil, add the rice 13 and toast for about 7 minutes. Deglaze with white wine 14 and, once all the alcohol has evaporated, wet with 2 ladles of boiling water 15.
- 6
Season with salt 16 and, when 5 minutes are left to the end of cooking, add the hot pepper sauce 17. When 2 minutes are left to the end of cooking the rice, turn off the heat and season with pepper 18.
- 7
Stir in the oil 19, 60 g of crumbled quartirolo 20 and mix well 21.
- 8
Plate and arrange on the surface of the risotto drops of arugula sauce, the pepper fillets set aside 22, the remaining quartirolo 23 and the fresh arugula leaves. Your risotto with peppers and arugula is ready to be enjoyed 24!
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