Pepper risotto

Pepper Risotto

Who wants paprika risotto with crispy sage, almonds, and fermented Kampot pepper?

Why not try something different? This risotto is so delicious, and you can easily recreate it with your Kuvings juicer.
The risotto is cooked with paprika juice, which makes the taste and color incomparable!

Ingredients for 2 people
100 g risotto rice
500 ml bell pepper juice from the Kuvings Slow Juicer (from 3 large bell peppers & 1/2 tsp salt)
1 shallot, finely chopped
2 tbsp butter
1 large handful of finely grated Parmesan cheese (possibly vegan)
Salt
Approx. 3 tbsp olive oil, sage leaves fried until crispy
2 tbsp chopped almonds
1 teaspoon fermented Kampot pepper

preparation
1. Sauté the shallot in 1 tablespoon of butter. Add the rice and let it cook until slightly translucent.
2. Gradually deglaze with the paprika juice, stir, add more juice, stir - and so on - let the rice simmer while stirring until it is cooked and firm to the bite.
The risotto should still be thick and easy to toss.
3. Then fold in the Parmesan cheese and the remaining butter and divide between two plates.
4. Sprinkle with sage, pepper and almonds and enjoy.

Photo and recipe @christine_goldenemitte