Roasted pepper risotto with provola and basil

Ingredients

For 1 serving

• Carnaroli rice70 g
• Bell peppers200 g
• Provola50 g
• Onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: June – September

Method

1. Heat the oven to 220 °C fan. Wash the peppers, put them whole on a tray lined with baking paper and roast for 25 minutes, turning halfway, until the skin is dark and wrinkled.
2. Seal them in a covered bowl for 5 minutes, so the skin comes away easily; then peel them, remove the stalk and seeds and cut them into strips.
3. While the peppers roast, heat the vegetable stock, peel and finely chop the onion and cut the provola into cubes.
4. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy.
5. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often; halfway through add the peppers.
6. When the rice is al dente turn off the heat, season with salt and pepper and stir in the provola and a few basil leaves until the cheese turns stringy; rest for 1 minute and serve.