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🍽️ Pepper-Olive Risotto

542 kcal · 30 min · 4 servings

Ingredients

• 350 g risotto rice (Vialone or Arborio rice)
• 6 tbsp olive oil
• 1 red bell pepper
• 2 garlic cloves
• 150 g black olives
• 2 sprigs rosemary
• 1 l meat broth
• 1 pinch saffron
• 1 tbsp butter

Instructions

1. 1. Peel the garlic and chop it very finely.
2. 2. Wash the bell pepper.
3. 3. Cut the bell pepper in half.
4. 4. Remove the inner core with the seeds.
5. 5. Cut the pepper flesh into thin strips.
6. 6. Heat the oil in a pot.
7. 7. Add the chopped garlic.
8. 8. Sauté the garlic for a very short time.
9. 9. Make sure the garlic does not turn brown.
10. 10. Add the rice to the pot.
11. 11. Fry the rice until it is pale and translucent.
12. 12. Deglaze the rice with a good splash of hot meat broth.
13. 13. Cook the liquid in while stirring over medium heat.
14. 14. Wait until the liquid has evaporated.
15. 15. Add another splash of broth.
16. 16. Let the broth evaporate while stirring.
17. 17. Repeat this process again and again.
18. 18. Stop when the rice is cooked.
19. 19. Make sure there is always only enough broth in the pot to just cover the rice.
20. 20. Stir the pepper strips into the rice.
21. 21. Add a sprig of rosemary.
22. 22. Let the ingredients cook together.
23. 23. Dissolve the saffron in a little water.
24. 24. Add the saffron liquid to the rice.
25. 25. Stir in the olives.
26. 26. Let the rice simmer while stirring.
27. 27. Stop when the rice is cooked.
28. 28. Remove the rosemary sprig from the pot.
29. 29. Add 1 tablespoon of butter just before serving.
30. 30. Season the dish with salt and pepper.
31. 31. Serve the risotto garnished with rosemary.

Nutrition per serving

• kcal: 542
• Protein: 9 g · Fett/Fat: 24 g · Carbs: 72 g