Risotto with Peppers and Arugula

Name: Risotto with Peppers and Arugula
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Quartirolo Lombardo cheese 2.8 oz; Water 1.7 cups; White wine 2 ½ tbsp; Extra virgin olive oil to taste; Salt to taste; Yellow peppers 1.3 lbs; Yellow onions 1; Water to taste; Extra virgin olive oil to taste; Salt to taste; Arugula 2 ½ cups; Extra virgin olive oil 1.7 tbsp; Water 1 ½ tbsp; Salt to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 4 persone
Cost: Low

PRESENTATION

Risotto with peppers and arugula is a first course that blends the sweet taste of peppers with the intense freshness of arugula. This recipe not only highlights the vibrant colors of Mediterranean cuisine but also superbly combines the sauces derived from these two main ingredients to achieve a creamy and velvety texture. The pepper, with its sweet flavor, adds warmth and depth to the dish, while the arugula, with its characteristic spicy and slightly bitter taste, balances the sweetness of the pepper cream, creating an appealing contrast of flavors. Risotto with peppers and arugula is a dish that suits multiple occasions; whether for an elegant dinner, a family lunch, or a special event, it will always know how to surprise and delight your guests!

Don't miss these variations of pepper risotto:

Creamy pepper risotto with burrata
Pepper risotto with peanuts and cheese
Summer risotto

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Quartirolo Lombardo cheese 2.8 oz (80 g)

Water 1.7 cups (400 g)

White wine 2 ½ tbsp (40 g)

Extra virgin olive oil to taste

Salt to taste

For the Pepper Sauce: Yellow peppers 1.3 lbs (600 g); Yellow onions 1; Water to taste; Extra virgin olive oil to taste; Salt to taste

For the Arugula Sauce: Arugula 2 ½ cups (50 g); Extra virgin olive oil 1.7 tbsp (25 g); Water 1 ½ tbsp (20 g); Salt to taste

Preparation

How to prepare Risotto with Peppers and Arugula

To prepare the risotto with peppers and arugula, first clean the peppers: remove the ends 1, seeds, and inner filaments 2, then cut them into strips 3.

Slice the onion julienne style 4 and place it in a pan with a drizzle of oil and a pinch of salt 5. Cook over medium heat for 10 minutes, stirring frequently. Then add the peppers 6 and sauté for another 10 minutes.

Set aside a few strips of pepper for the final garnish 7. Transfer everything to a blender, add some water 8, and puree until you get a smooth and homogeneous sauce 9. Keep warm.

Now prepare the arugula sauce: in a blender, put the arugula (save a few leaves for the garnish), add the oil 10, water 11, a pinch of salt, and blend. The result will be a smooth and homogeneous sauce 12. Set aside.

In a pot, pour a drizzle of oil, add the rice 13, and toast for about 7 minutes. Deglaze with white wine 14, and once all the alcohol has evaporated, add 2 ladles of boiling water 15.

Adjust the salt 16, and when there are 5 minutes left to the end of cooking, add the hot pepper sauce 17. When there are 2 minutes left to the end of cooking the rice, turn off the heat and season with pepper 18.

Manteca with oil 19, 2 oz of crumbled quartirolo cheese 20, and mix well 21.

Plate the risotto and place drops of arugula sauce on the surface, the reserved pepper strips 22, the remaining quartirolo 23, and the fresh arugula leaves. Your risotto with peppers and arugula is ready to be enjoyed 24!

Storage

It is advisable to consume the risotto with peppers and arugula immediately, but if you have leftovers, you can store it in the refrigerator in a sealed container for 2 days.

The pepper cream and arugula sauce can be prepared in advance and stored in the refrigerator for 2 days, or even frozen for longer storage.

Advice

To enrich the dish, you can add shrimp or diced chicken breast, or other seasonal vegetables like asparagus, fresh peas, or mushrooms, to make the dish even more interesting and nutritious!

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