The strong flavour of red pepper and the aroma of saffron can do wonders for you this Independence Day.

 
Ingredients
 
-1tbsp extra virgin olive oil
-300gm risotto rice
-2 large pinches saffron (kesar) strands 
-150ml white wine; 800ml boiling water 
-200gm red peppers 
-50gm rocket leaves 
-Salt & pepper, to taste 
 
Saffron-Pepper-Risotto-Recipe
 
Method:
 
1. Heat oil in a large pan over medium heat. 
2. Fry the rice and saffron for about a minute. Add the wine; leave to bubble until most of the liquid has been absorbed. 
3. Add a ladleful of boiling water; stir until all the water has been absorbed. Continue with this process until the rice is cooked; roughly 15 minutes. 
4. Add red pepper; check seasoning. 
5. Serve immediately, topped with rocket leaves and a drizzle of olive oil.

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