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RECIPES
| Calories | 92,2 Kcal |
| Fat | 2,9 g |
| of which saturated fat | 1,7 g |
| Carbohydrates | 11,7 g |
| of which sugar | 0,3 g |
| Proteins | 5,4 g |
| Salt | 1,4 g |
| Calories | 92,2 Kcal |
| Fat | 2,9 g |
| of which saturated fat | 1,7 g |
| Carbohydrates | 11,7 g |
| of which sugar | 0,3 g |
| Proteins | 5,4 g |
| Salt | 1,4 g |
Preheat oven to 225ºC. Heat above and below. Cut onion into julienne. Mince garlic. Take the peppers out of the oven and blend into puree. Sauté onion and garlic in a frying pan with a drizzle of olive oil, 1-2 min aprox. Add cayenne pepper (spicy! add according to taste), spice mix and half of the pepper puree. Sauté 3-4 more minutes. Add the rice to the frying pan and sauté 2 min. Over medium heat, add stock, 1 dl at a time, and stir until the rice has absorbed the liquid. Repeat until you have the rice “al dente”, 25-30 min. When ready, add the rest of the pepper puree. Then, add Parmesan and basil (reserving a couple of leaves). Correct with salt if necessary. Serve your risotto with cherry tomatoes and a basil leaf on top. Black pepper to taste. Preheat oven to 225ºC. Heat above and below. Cut onion into julienne. Mince garlic. Take the peppers out of the oven and blend into puree. Sauté onion and garlic in a frying pan with a drizzle of olive oil, 1-2 min aprox. Add cayenne pepper (spicy! add according to taste), spice mix and half of the pepper puree. Sauté 3-4 more minutes. Add the rice to the frying pan and sauté 2 min. Over medium heat, add stock, 1 dl at a time, and stir until the rice has absorbed the liquid. Repeat until you have the rice “al dente”, 25-30 min. When ready, add the rest of the pepper puree. Then, add Parmesan and basil (reserving a couple of leaves). Correct with salt if necessary. Serve your risotto with cherry tomatoes and a basil leaf on top. Black pepper to taste.Cooking step by step
The peppers:
Cut peppers into quarters and turn upside down on the oven tray. Give them a sprinkle of oil and a pinch of salt. Bake 15 min. 
Mis en place:
Cut tomatoes in half.
Separate basil leaves from the stems.
Heat water in a pot and dissolve the vegetable stock; 1 liter of water for 2 stock cubes. 
The peppers:
The risotto base:
The risotto:
Your meal:
Cooking
step by stepThe peppers:
Cut peppers into quarters and turn upside down on the oven tray. Give them a sprinkle of oil and a pinch of salt. Bake 15 min. 
Mis en place:
Cut tomatoes in half.
Separate basil leaves from the stems.
Heat water in a pot and dissolve the vegetable stock; 1 liter of water for 2 stock cubes. The peppers:
The risotto base:
The risotto:
Your meal:
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