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Risotto Provencal

chef.jackson's picture
Ingredients
For risotto
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Raw rice 1⁄2 Pound (125 Grams)
  Hot water 2 Cup (32 tbs) (Or As Required)
  Salt To Taste
  Pepper To Taste
For sauce
  Onion 2 Tablespoon, finely chopped
  Olive oil 1 Tablespoon
  Dry white wine 1⁄4 Pint
  Tomatoes 4 , peeled and coarsely chopped
  Garlic 1 Clove (5 gm), crushed
  Parsley 2 Tablespoon, chopped
  Saffron powder 1⁄4 Teaspoon
  Green pepper 1⁄2 , finely chopped
Directions

MAKING
1) Risotto : In a pan, saute the onion in oil until golden.
2) Stir in the rice, stir constantly and cook, until the rice is golden.
3) Pour in 1 1/4 cups of hot water and simmer over a low heat, stirring occasionally.
4) Add more hot water if needed and cook further until the rice is soft but not mushy.
5) Season with salt and pepper to taste.
6) Sauce: In a saucepan, saute the onion in oil until tender.
7) Then stir in the wine and tomatoes.
8) Season with salt and pepper.
9) Then stir in the garlic, parsley and saffron.
10) Simmer over a low heat for 20 minutes.
11) Then stir in the green pepper and simmer for another 15 minutes.

SERVING
12) Spoon the sauce over the Risotto and serve the Risotto Provencal hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Gourmet, Healthy
Cook Time: 
55 Minutes
Servings: 
4

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