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Slice the bell bell pepper and place on a baking sheet along with the tomatoes.
Drizzle with some olive oil, salt and, if desired, some smoked paprika.
Put them in the oven at 200 degrees for about 20 minutes until soft and slightly charred.
Let them cool briefly, and blend everything into a smooth sauce.
Chop the shallot and garlic clove and fry them gently in a dash of olive oil in a large pan.
Add the risotto rice and stir for a few minutes until the rice grains are shiny.
Then start adding the hot broth little by little. Add a ladleful each time, stirring until incorporated, then add another ladleful. Keep repeating this - it takes about 20 minutes until the rice is cooked and creamy.
While the risotto is simmering, fry the bimi in a pan with some olive oil until it is al dente and a nice color.
After this, lightly roast almond flakes and pour in some chili oil at the end - that way they get nice and spicy and crispy.
When the risotto is almost ready, stir in the bell bell pepper tomato sauce, along with a handful of Parmesan for extra creaminess.
Taste briefly and season with some salt and pepper.
Spoon the risotto into shallow plates, top with the sautéed bimi, crumble the feta over it and finally sprinkle the chili almonds on top.
A few more drops of that spicy oil added if you like, and done!
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Ingredients
for
2
persons
person
150 g risotto rice (such as arborio)
1 red bell pepper
300 g Miss Perfect Délice tomatoes
1 shallot
1 clove of garlic
Approximately 750 ml of vegetable broth
50 g feta cheese
One handful of Parmesan (grated)
4 stalks of bimi (or broccolini)
2 tablespoons of almond flakes
1-2 tablespoons of chili oil (or regular oil with a pinch of chili flakes)
Olive oil
Salt and pepper
(Optional: pinch of smoked paprika)
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Delicious comfort food, but with a fresh and spicy twist.
30
minus
Slice the bell bell pepper and place on a baking sheet along with the tomatoes.
Drizzle with some olive oil, salt and, if desired, some smoked paprika.
Put them in the oven at 200 degrees for about 20 minutes until soft and slightly charred.
Let them cool briefly, and blend everything into a smooth sauce.
Chop the shallot and garlic clove and fry them gently in a dash of olive oil in a large pan.
Add the risotto rice and stir for a few minutes until the rice grains are shiny.
Then start adding the hot broth little by little. Add a ladleful each time, stirring until incorporated, then add another ladleful. Keep repeating this - it takes about 20 minutes until the rice is cooked and creamy.
While the risotto is simmering, fry the bimi in a pan with some olive oil until it is al dente and a nice color.
After this, lightly roast almond flakes and pour in some chili oil at the end - that way they get nice and spicy and crispy.
When the risotto is almost ready, stir in the bell bell pepper tomato sauce, along with a handful of Parmesan for extra creaminess.
Taste briefly and season with some salt and pepper.
Spoon the risotto into shallow plates, top with the sautéed bimi, crumble the feta over it and finally sprinkle the chili almonds on top.
A few more drops of that spicy oil added if you like, and done!
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Slice the bell bell pepper and place on a baking sheet along with the tomatoes.
Drizzle with some olive oil, salt and, if desired, some smoked paprika.
Put them in the oven at 200 degrees for about 20 minutes until soft and slightly charred.
Let them cool briefly, and blend everything into a smooth sauce.
Chop the shallot and garlic clove and fry them gently in a dash of olive oil in a large pan.
Add the risotto rice and stir for a few minutes until the rice grains are shiny.
Then start adding the hot broth little by little. Add a ladleful each time, stirring until incorporated, then add another ladleful. Keep repeating this - it takes about 20 minutes until the rice is cooked and creamy.
While the risotto is simmering, fry the bimi in a pan with some olive oil until it is al dente and a nice color.
After this, lightly roast almond flakes and pour in some chili oil at the end - that way they get nice and spicy and crispy.
When the risotto is almost ready, stir in the bell bell pepper tomato sauce, along with a handful of Parmesan for extra creaminess.
Taste briefly and season with some salt and pepper.
Spoon the risotto into shallow plates, top with the sautéed bimi, crumble the feta over it and finally sprinkle the chili almonds on top.
A few more drops of that spicy oil added if you like, and done!
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.