Sunday, March 20

Red Pepper Risotto with Camembert

I've seen this recipe, or variations of, on a number of websites and in magazines so its probably something you've seen before. I'm going to share anyway because I cooked it last night and oh my it was fantastic!

Red Pepper Risotto with Camembert

Serves 2

Knob of salted butter
Tbsp olive oil plus extra for drizzling
1 onion, finely chopped
3-4 celery sticks, finely chopped
1 cup Arborio rice
1 cup white wine
2 pints chicken stock (or there abouts, sometimes I use more, sometimes less, you can use veg stock if you prefer)
4 red peppers
Pinch of Oregano
Black Pepper
Whole Camembert (this is a lot so you may want to reduce what you use, me and my OH love it though so tend to eat it all)

Preheat the grill to a medium to high heat. Cut the peppers in half, de-seed them then place on a greased baking tray. Drizzle with olive oil and sprinkle with a small amount of salt. Grill until blackened, remove then place in a bowl and cover tightly with clingfilm. Once they have cooled remove the skin and chop.

Heat the butter and oil in a large pan on a medium to high heat until the butter has melted, add the onion and celery and cook for five minutes or so, until they begin to soften. Add the rice and fry until the butter and oil has been soaked up by the rice. Pour in the wine and reduce. Once the wine has been reduced and absorbed by the rice add the oregano and begin to slowly ladle in the stock. Only add one ladle full of stock at a time, stirring constantly and not adding another ladle of stock until the previous one has been absorbed. Continue until the rice is soft. Just before the rice is cooked, add the red peppers and seasoning.

Heat the oven to 200C, place the Camembert (with rind) on a baking tray, drizzle with olive oil and sprinkle with black pepper. Place in the oven for 2-3 minutes, until the cheese melts.

Place the risotto on warm plates, the Camembert onto the risotto and serve with fresh crusty bread. Yum!

I took a photograph of the one I made last night, mostly because I cant ever seem to get the entire risotto red, like shown on most recipe websites. Excuse the presentation!

If you try this and like it or have any comments or suggestions don't hesitate to leave a comment! (Trying not to beg for at least one comment here lol!)

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