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Parma risotto peppers recipe And Books

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Parma risotto peppers recipe and books

So you would like to know how to make Parma risotto peppers recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


parma risotto peppers

2 red peppers
2 yellow peppers
3 tablespns olive oil
4oz onion finely chopped
1 garlic clove crushed
8oz Arborio (risotto) rice
5 tablespns dry white wine
pinch saffron
1 pint hot chicken stock
1 teaspn rosemary spikes chopped
1 oz Parmesan cheese grated
3oz Parma ham chopped

Heat the oven to 200 deg F 400 deg F gas mark six
Halve the peppers carefully remove the seeds and brush with one tablespoon of the oil
Place in a roasting tin and put in the oven for 20 to 25 minutes until tender and the edges are slightly charred.
Heat the rest of the oil in a large pan add onion and garlic and cook for three to four
minutes until soft
Add the rice and stir to coat with the oil.
Pour in the wine saffron half the stock rosemary and simmer until liquid is absorbed by the rice.
Add remaining stock and continue to cook until rice is tender and the stock is almost absorbed.
The rice should have a moist appearance.
Stir in the cheese and Parma ham.
Remove peppers from the oven turn over to drain excess liquid then spoon in the risotto.
Return to oven for five minutes to heat through.
Serve garnished with salad leaves.

This Recipe Serves 4

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Parma risotto peppers recepie. Check out these great recipe books and learn how to make Parma risotto peppers!
View Recipe Books - Parma Recipe







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