Stovetop, Pot (small)
Peel & mince the shallots.
Wash the peppers. Remove the seeds. Thinly slice the peppers.
Melt a dab of butter in a pot over medium heat. Add the shallot & peppers. Cook, stirring for 2 min.
Add the rice & wine. Stir constantly until the wine is absorbed, about 1-2 min.
Add a ladle of broth, stir & let it absorb. (Or use a bouillon cube with water!) Season with salt & pepper. Simmer & stir until the liquid is absorbed.
Continue with the remaining broth until the rice is cooked & creamy, or about 15-20 min. Add more liquid if needed.
Add the parmesan & a dab of butter. Season with salt & pepper. Stir it all together.
Serve the risotto garnished with shaved parmesan. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Red Pepper Risotto" contains 486 Energy, 17 g of Fat, 64 g of Carbohydrates, 9 g of Protein, 3 g of Fiber.