Amazing Risotto with Bell Pepper by @karlitos_way_official

50 min

4 servings

🧅

30 g

Onion

🫒

30 ml

Olive oil

🫑

1

Red bell pepper

🍚

350 g

Risotto rice

🍲

1

Vegetable stock cube

🧂

0.5 tsp

Salt

⚫

0.5 tsp

Black pepper

🧀

30 g

Parmigiano reggiano

🍋

1

Lemon zest

🍅

4

Cherry tomatoes

💧

750 ml

Water

  1. Chop
    • Onion
    • Red Bell Pepper

    Chop the onion and red bell pepper.

  2. Heat
    • Olive Oil
    • Onion
    • Red Bell Pepper

    Heat olive oil in a pan and sauté the chopped onion and red bell pepper until soft.

  3. Add
    • Risotto Rice

    Add the risotto rice and cook for 2 minutes, stirring constantly.

  4. Dissolve
    • Vegetable Stock Cube
    • Water
    • Risotto Rice

    Dissolve the vegetable stock cube in 750ml of hot water and add to the rice mixture gradually, stirring constantly.

  5. Season
    • Salt

    Season with salt and black pepper.

  6. Stir
    • Parmigiano Reggiano
    • Lemon Zest
    • Cherry Tomatoes

    Once the rice is cooked, stir in the Parmigiano Reggiano, lemon zest, and cherry tomatoes.

Amazing Risotto with Bell Pepper by @karlitos_way_official

50 min

4 servings

🧅

30 g

Onion

🫒

30 ml

Olive oil

🫑

1

Red bell pepper

🍚

350 g

Risotto rice

🍲

1

Vegetable stock cube

🧂

0.5 tsp

Salt

⚫

0.5 tsp

Black pepper

🧀

30 g

Parmigiano reggiano

🍋

1

Lemon zest

🍅

4

Cherry tomatoes

💧

750 ml

Water

Preparation Steps

  1. Step 1/6

    Chop the onion and red bell pepper.

    🧅Onion
    🫑Red Bell Pepper
    🔪Knife
    🪵Cutting Board

  2. Step 2/6

    Heat olive oil in a pan and sauté the chopped onion and red bell pepper until soft.

    🫒Olive Oil
    🧅Onion
    🫑Red Bell Pepper
    🥄Wooden Spoon

  3. Step 3/6

    Add the risotto rice and cook for 2 minutes, stirring constantly.

    🍚Risotto Rice
    🥄Wooden Spoon

  4. Step 4/6

    Dissolve the vegetable stock cube in 750ml of hot water and add to the rice mixture gradually, stirring constantly.

    🍲Vegetable Stock Cube
    💧Water
    🥄Wooden Spoon

  5. Step 5/6

    Season with salt and black pepper.

    🧂Salt
    ⚫Black Pepper
    🥄Wooden Spoon

  6. Step 6/6

    Once the rice is cooked, stir in the Parmigiano Reggiano, lemon zest, and cherry tomatoes.

    🧀Parmigiano Reggiano
    🍋Lemon Zest
    🍅Cherry Tomatoes
    🥄Wooden Spoon

Composition

Ingredients

Types

Vegetables, Condiments, Grains, Dairy, Fruits, Liquids

Ingredients

Onion, Olive Oil, Red Bell Pepper, Risotto Rice, Vegetable Stock Cube, Salt, Black Pepper, Parmigiano Reggiano, Lemon Zest, Cherry Tomatoes, Water

Allergens

Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 60g, Fat: 10g, Fiber: 5g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 500mg, Calcium: 100mg, Iron: 2mg

Vitamins

Vitamin C: 20mg, Vitamin A: 300IU, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting Board, Wooden Spoon

Appliances

Stove, Perfect Mix 3

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@karlitos_way_official

Origin

Cuisine

Italian

Geographic

Italy, Lombardy

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)