- by Mrs. Amarjit Lidder
- 13-08-2015
- 1349 views
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
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.