Risotto provençal

Name: Risotto provençal
Cuisine: French
Ingredients: 4 tablespoons olive oil; salt and ground black pepper; salt and ground black pepper; 350 g/12 oz Italian medium-grain rice; 1½–2 pints hot beef stock; ½ Spanish onion, finely chopped; 4 tablespoons butter; 4 tablespoons finely chopped parsley; ¼ teaspoon powdered saffron; ½ small green pepper, finely chopped; 2 tablespoons finely chopped onion; 150 ml/¼ pint dry white wine; 6 medium-sized tomatoes, peeled, seeded and chopped; 2 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 tablespoons butter
½ Spanish onion, finely chopped
1½–2 pints

Europe
France
Provence
Main course
Gluten-free

Method

Melt the butter in a large, heavy-based saucepan over a low heat. Add the onion and cook gently for 2–4 minutes without allowing to brown.

Add the rice to the softened onion, increase the heat to medium and cook for 1–2 minutes, stirring constantly. Then stir in the beef stock. Continue cooking, stirring occasionally and adding more stock if necessary, for 20–25 minutes or until the ric