Risotto with peppers and fennel


On rainy and gray days, there’s hardly any food as comforting as cheesy risotto! And it’s easier made than you think.


serves 1

1/2 yellow bell pepper

1/2 red bell pepper

1/2 green bell pepper

1 small fennel

90g risotto rice (I use the Arborio type)

1 small onion

1 clove of garlic

150mL of dry white wine

250mL of vegetable broth

1 tablespoon of butter

75g parmesan

olive oil, salt, pepper

1 teaspoon of thyme

1 teaspoon of oregano

1 teaspoon of rosemary


  1. Cut peppers and fennel into thin slices and add them to a baking dish. Season with olive oil and all the herbs, salt and pepper. Stir everything until the vegetables are covered in oil and spices.
  2. With the blade of a knife crush the peeled garlic clove (makes the juice come out) and place it in the vegetable mix.
  3. Put the vegetables in the oven to roast for 20-30 min at 175 degree Celsius
  4. Chop the onion and slowly cook it in some butter or oil in a non-sticky pan; after a minute add the rice and push it around until the edges become translucent for about two minutes. Deglaze with white wine
  5. At medium to high heat, let the liquid boil away; before it is all gone, add a third of the broth. Let boil away and repeat with the other two thirds of the broth.
  6. Once you have added all liquid, taste whether you like the consistency of the rice; I’m an “al dente” person, if you like yours softer, just add more broth.
  7. Once you like the consistency, pull the pan of the heat when some of the liquid is still not vaporized or soaked up, add the butter and the parmesan and stir until well mixed, then let it rest covered by a lid for a minute.
  8. Put the rice on a dish, season with black pepper and salt as needed and add vegetables from the oven, which should be done about the time that you are done with your risotto.

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