Grilled Yellow Pepper Risotto by @louloukitchen_

50 min

2 servings

🫑

4

Yellow bell peppers

🥒

1

Yellow courgette

🧅

1

Shallot

🧈

20 g

Butter

💧

250 ml

Water

🍲

250 ml

Vegetable stock

🧂

15 g

Salt

🍚

200 g

Risotto rice

🫒

15 ml

Olive oil

🧀

130 g

Burrata

🌿

3 g

Basil

🐟

10 g

Bottarga

  1. Preheat
    • yellow bell pepper

    Preheat the oven to 220°C / 425°F and halve the 4 yellow bell peppers, removing seeds and stems.

  2. Drizzle
    • yellow bell pepper
    • olive oil

    Drizzle the pepper halves with the olive oil and roast them until soft and lightly charred, about 20 minutes.

  3. Slice
    • yellow courgette
    • shallot

    Slice the yellow courgette into thin rounds using the mandoline slicer and finely chop the shallot.

  4. Blend
    • yellow bell pepper
    • mascarpone

    Blend the roasted yellow bell peppers with the mascarpone until the sauce is smooth.

  5. Melt
    • butter
    • shallot
    • yellow courgette

    Melt the butter in the large saucepan over medium heat and sauté the shallot with the yellow courgette until golden.

  6. Add
    • risotto rice

    Add the risotto rice to the saucepan and stir for 2 minutes to toast the grains.

  7. Stir
    • yellow bell pepper
    • mascarpone
    • risotto rice

    Stir the yellow pepper sauce into the toasted rice and add one ladle of warm vegetable stock.

  8. Cook
    • risotto rice
    • vegetable stock

    Cook for about 20 minutes, stirring frequently and adding the remaining vegetable stock a ladle at a time as it is absorbed.

  9. Stir
    • Parmesan cheese
    • salt
    • risotto rice

    Stir in the Parmesan cheese and salt, then cook briefly until the risotto is creamy and the rice is al dente.

  10. Divide
    • burrata

    Divide the risotto among 4 plates and top each portion with burrata.

  11. Garnish
    • basil
    • bottarga

    Finish with basil and optional shaved bottarga before serving immediately.

Grilled Yellow Pepper Risotto by @louloukitchen_

50 min

2 servings

🫑

4

Yellow bell peppers

🥒

1

Yellow courgette

🧅

1

Shallot

🧈

20 g

Butter

💧

250 ml

Water

🍲

250 ml

Vegetable stock

🧂

15 g

Salt

🍚

200 g

Risotto rice

🫒

15 ml

Olive oil

🧀

130 g

Burrata

🌿

3 g

Basil

🐟

10 g

Bottarga

Preparation Steps

  1. Step 1/11

    Preheat the oven to 220°C / 425°F and halve the 4 yellow bell peppers, removing seeds and stems.

    🫑yellow bell pepper
    🔪chef's knife
    🪵cutting board
    🍳baking tray

  2. Step 2/11

    Drizzle the pepper halves with the olive oil and roast them until soft and lightly charred, about 20 minutes.

    🫑yellow bell pepper
    🫒olive oil
    🍳baking tray

  3. Step 3/11

    Slice the yellow courgette into thin rounds using the mandoline slicer and finely chop the shallot.

    🥒yellow courgette
    🧅shallot
    🔪mandoline slicer
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Blend the roasted yellow bell peppers with the mascarpone until the sauce is smooth.

    🫑yellow bell pepper
    🧀mascarpone
    🥤blender

  5. Step 5/11

    Melt the butter in the large saucepan over medium heat and sauté the shallot with the yellow courgette until golden.

    🧈butter
    🧅shallot
    🥒yellow courgette
    🍲large saucepan
    🥄wooden spoon

  6. Step 6/11

    Add the risotto rice to the saucepan and stir for 2 minutes to toast the grains.

    🍚risotto rice
    🍲large saucepan
    🥄wooden spoon

  7. Step 7/11

    Stir the yellow pepper sauce into the toasted rice and add one ladle of warm vegetable stock.

    🫑yellow bell pepper
    🧀mascarpone
    🍚risotto rice
    🍲vegetable stock
    🍲large saucepan
    🥄wooden spoon
    🥄ladle

  8. Step 8/11

    Cook for about 20 minutes, stirring frequently and adding the remaining vegetable stock a ladle at a time as it is absorbed.

    🍚risotto rice
    🍲vegetable stock
    🍲large saucepan
    🥄wooden spoon
    🥄ladle

  9. Step 9/11

    Stir in the Parmesan cheese and salt, then cook briefly until the risotto is creamy and the rice is al dente.

    🧀Parmesan cheese
    🧂salt
    🍚risotto rice
    🍲large saucepan
    🥄wooden spoon

  10. Step 10/11

    Divide the risotto among 4 plates and top each portion with burrata.

    🧀burrata
    🥄wooden spoon

  11. Step 11/11

    Finish with basil and optional shaved bottarga before serving immediately.

    🌿basil
    🐟bottarga
    🔪chef's knife

Composition

Ingredients

Types

Vegetables, Dairy, Broths and Stocks, Seasonings, Grains, Oils, Herbs, Seafood

Ingredients

Yellow bell peppers, Yellow courgette, Shallot, Butter, Water, Vegetable stock, Salt, Risotto rice, Olive oil, Burrata, Basil, Bottarga

Notes

Yellow bell peppers (grilled), Water (with vegetable stock), Vegetable stock (dissolved in the water), Risotto rice (one glass), Olive oil (a little), Burrata (per plate), Basil (a little), Bottarga (added extra)

Allergens

Milk, Fish

Dietetics

Dietary regimen

to inform

Calories

480 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 62g, Fat: 20g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 260mg, Potassium: 530mg, Sodium: 1050mg, Iron: 2.2mg

Vitamins

Vitamin C: 165mg, Vitamin A: 170µg, Vitamin B6: 0.45mg, Vitamin K: 15µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, mandoline slicer, blender, large saucepan, wooden spoon, ladle, baking tray

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Date Night, Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Al dente

Flavors

Sweet, Savory, Rich, Buttery, Roasted, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool promptly before refrigerating), freezer : 1 month (Freeze in an airtight container,Burrata topping is best added fresh after reheating)