Pepper risotto

Paprika 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, so the taste and color are incomparable!




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


preparation
1. Sauté shallot in 1 tablespoon butter. Add the rice and let it become a little translucent.
2. Deglaze gradually with the paprika juice, stir, pour in the 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 and the rest of the butter and distribute on two plates.
4. Spread the sage, pepper and almonds on top and enjoy.

Photo and recipe @christine_goldenemitte


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