Yellow Pepper Risotto Recipes

YELLOW-PEPPER RISOTTO WITH SHRIMP AND ZUCCHINI

Steps:

• Place bell peppers directly on a gas-stove burner over high heat, turning with tongs as soon as each side is blistered and blackened. (Alternatively, roast peppers under the broiler.) Transfer to a bowl; cover with plastic wrap. Let stand until cool enough to handle. Peel peppers, discarding skins; cut in half, and discard seeds and ribs. Transfer peppers to the bowl of a food processor fitted with the metal blade. Puree until smooth; set aside.
• Heat 2 tablespoons oil in a large skillet over medium heat. In a large bowl, toss shrimp with 3/4 teaspoon salt, and season with black pepper. Arrange a third of the shrimp in a single layer in skillet. Cook until they are opaque and cooked through, 3 to 4 minutes, turning once. Transfer to a plate; repeat with remaining oil and shrimp, wiping out skillet with paper towels between batches, as needed. Set aside; cover loosely to keep warm.
• In same skillet, melt 2 tablespoons butter over medium heat. Add zucchini and remaining 1/4 teaspoon salt, and season with pepper. Cook until zucchini is just tender and bright green, 3 to 4 minutes. Remove from heat; set aside.
• Place stock in a large saucepan over medium heat. Add shrimp shells, and bring to a boil. Remove from heat, and strain through a fine sieve, discarding shells. Return stock to pan, and bring back to a boil; keep at a low simmer.
• Meanwhile, melt 6 tablespoons butter in a large heavy-bottomed saucepan over medium heat. Add shallots, and cook, stirring constantly, until they are soft and translucent, about 4 minutes. Add rice; cook, stirring constantly, until grains are glossy and make a sound like glass beads clicking, 3 to 4 minutes.
• Add the wine to rice mixture. Cook, stirring constantly, until wine is completely absorbed by the rice.
• Using a ladle, add about 3/4 cup hot stock to the rice along with a few tablespoons reserved pepper puree. Stir constantly with a wooden spoon at moderate speed until mixture is just thick enough to leave a clear wake behind spoon; be careful not to stir too vigorously, or mixture may become gluey.
• Continue adding hot stock 3/4 cup at a time along with some puree, stirring constantly, until rice is mostly translucent but still opaque in the center, a total of 18 to 25 minutes. As rice nears doneness, watch carefully to make sure it does not overcook. You may not need to use all of the stock and can add smaller amounts as you go along. The final mixture should be thick enough to suspend the rice in liquid that is the consistency of heavy cream.
• Remove from heat, and stir in reserved shrimp and zucchini, remaining 2 tablespoons butter, and the basil. Season with salt and black pepper, and garnish with basil, if desired. Serve immediately.

COURGETTE AND PEPPERS RISOTTO

Steps:

• Dice all the vegetables into small similar sized cubes, about 1cm square is best. Heat the oil in a saute pan and then add the vegetables. Stir fry on a fairly high heat until the vegetables are soft.
• Prepare the stock whilst the vegetables cook, then when they are soft add the rice and a third of the stock to the pan. Simmer on a low heat, stirring and letting the rice absorb the stock.
• Once the first third of stock has absorbed add half the white wine, then when the wine has absorbed add the second third of stock. Repeat this process with the remaining wine and stock.
• Once all the wine and stock has been absorbed the rice should be fairly soft and sticky. Serve sprinkled with the grated parmesan.
• This dish serves three adults on its own, or can serve four as a side dish to chicken or fish.

YELLOW PEPPER RISOTTO

Steps:

• In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season purée with salt and pepper.
• In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.
• In a saucepan heat broth and keep at a bare simmer.
• In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.
• Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley.