Name: Risotto with Red and Yellow Peppers (Risotto coi Peperoni alla Napoletana)
Total time: 50 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 2 yellow bell peppers; 3 medium cloves garlic; 2 red bell peppers; 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 5 cups water; 2 tablespoons extra virgin olive oil; Salt; 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 1 tablespoon butter; 12 fresh basil leaves; ¼ cup freshly grated Parmigiano-Reggiano

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
50 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

A classic Neapolitan dish is penne with sautéed peppers, garlic, and basil. This risotto is made with peppers that are cooked almost exactly the same way.

Ingredients

2 red bell peppers
2 yellow bell peppers
3 medium cloves garlic<

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Peel the peppers and seed them. Cut away any white pith inside the peppers and cut into ¾-inch squares.
Lightly crush and peel the garlic cloves and put them in a heavy-bottomed braising pan with the olive oil. Place over medium-high heat and sauté until the garlic is lightly browned on all sides, 1 to 2 minutes. Remove the garl

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Risotto with Red and Yellow Peppers

Risotto coi Peperoni alla Napoletana

Ingredients

Method

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