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Rice sauce with sweet peppers

ingredients

servings

3

Extra virgin olive oil

to taste

Onions

1 half

Sweet paprika

to taste

Spicy paprika

to taste

Brown sugar

2 spoons

Vinegar

1 cup

Red peppers

3 unit

Black rice

350 grams

Granulated vegetable bouillon

1 spoon

Water

to taste

Iodized salt

to taste

first courses from Italy

Rice sauce with sweet peppers

Rice sauce with sweet peppers

vegan source of B vitamins high in iron source of C vitamins high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice sauce with sweet peppers

One of the best risotto ever! Stupid all your diners, try to believe it!

Rice sauce with sweet peppers step 1

step 1

First we cut the onion and put it in the pan with the oil. We wash, remove the seeds and cut into strips, not too long, the peppers.

Rice sauce with sweet peppers step 2

step 2

Dish in the pan also the peppers and add the sugar, paprika and salt. Shake it for 5 min. with a lively flame turning often. Let down the flame and let it bake for 10 min. with the lid.

Rice sauce with sweet peppers step 3

step 3

After the time has passed, remove the lid, add the vinegar and let it fade by raising the flame. Turn off the fire, take out one third of peppers and put them aside.

Rice sauce with sweet peppers step 4

step 4

Remove another third of peppers and pass them into the dough mixer to get a homogenous cream. Add a little water if necessary and set aside.

Rice sauce with sweet peppers step 5

step 5

Weigh the venere rice and dip it in the pan with the remaining peppers. Let it toast for a few minutes turning it over often.

Rice sauce with sweet peppers step 6

step 6

Add salt, homemade granular nut and water to cover the rice. Place the lid and bake according to the times indicated on the package. If you need to add more water to the cooking.

Rice sauce with sweet peppers step 7

step 7

Once the rice is cooked with pepper cream, the rice is cooked in a coppapasta, the peppers shipped earlier and, if you like, a spoon of vegetable cream and a sprinkle of chives.

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