Risotto with Basil, Green Peppers and Pistachios
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4
I was truly surprised by this risotto inspired by Anna Jones’s version from her cookbook, One Pot, Pan and Planet. I am usually not a fan of cooked green peppers but they’re now my new favorite risotto addition. This fresh, green take on risotto is rich but mild and a great addition to our springtime recipe rotation.
Pesto Ingredients
4 green peppers
⅓ cup pistachios, shelled and chopped
1 garlic clove, peeled
juice of 1 lemon
½ cup + 1 tablespoon extra virgin olive oil
1 bunch of basil leaves
¼ cup grated Pecorino or Parmesan cheese
Risotto Ingredients
6 cups vegetable stock
2 tablespoons extra virgin olive oil
1 white onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups arborio rice
1 cup dry white wine
3 ½ tablespoons unsalted butter
¼ cup grated Pecorino or Parmesan cheese, divided
coarse kosher salt
freshly ground black pepper
Serving Ingredients
a handful of reserved pistachios, for garnish
small basil leaves, for garnish
lemon slices, for serving
Chili Crisp, for serving
Preparation
Place the peppers on the grill and char until they are black and the skins are peeling. If you don’t have a grill, you can use the open flame or broiler of a stove. Remove and place into a bowl with a lid and allow to cool.
Place a saucepan over low heat and pour in vegetable stock to warm.
Add pistachios to a small skillet and toast for 1-2 minutes over medium heat. Remove and transfer to a small bowl. Set aside a small amount for garnish.
Heat a saucepan over medium heat, add olive oil, and onion. Fry for about 10 minutes to soften. Add garlic and cook for 2 more minutes. Increase the heat to high, add rice and a little more oil if needed. Toast the rice grains on all sides until they begin to turn translucent, about 5 minutes. Pour in white wine and allow the rice to absorb it. Add a ladleful of warm stock and stir as it evaporates. Continue adding the stock with a ladle and stirring as it evaporates until all stock is used. This should take about 15-20 minutes.
Once the peppers are cool enough to touch, peel and discard the charred skins. Tear the peppers into smaller pieces and remove the seeds. Add to a food processor with pistachios, garlic, lemon juice, olive oil, basil, and half of the grated cheese. Blitz until the ingredients become a smooth, green pesto. If the consistency is too thick, add a bit of water to thin it out.
When the rice is al dente, add the butter and half of the remaining cheese. Season with salt and pepper, to taste. Pour in most of the pesto, reserving a little to the top after serving. Stir to mix the pesto and rice together. Place a lid on top and allow it to sit for 5 minutes.
Chop the reserved, toasted pistachios.
To Serve
If the risotto is a little thick, add a little more hot stock or boiling water.
Divide between bowls and top with remaining pesto.
Garnish with remaining cheese, reserved basil, pistachios, lemon slices, and drizzle with Chili Crisp for a little spice.
Serve immediately.
