Gluten-free peppers and saffron risotto –
This gluten-free peppers and saffron risotto is a simplification of “vegetable paella”: the cooking method is the same I use to make the paella and even so, with just a few ingredients and a single vegetable, is delicious.
Preparation time 50 minutes
Ingredients for 2 people:
200 grams of rice
3 tablespoons of tomato sauce
1 red pepper
vegetable broth (about half a liter)
2 tablespoons of extra virgin olive oil
1 teaspoon of paprika
1 sachet of saffron
salt
Wash, clean and cut into strips the pepper. Put the oil in a pan, add the pepper, cover with broth and cook over low heat for 20 minutes.
Add rice, paprika, saffron, tomato sauce, salt and cover everything with the broth. Cook over medium heat for 15 minutes, with a lid, without turning the rice.
Once the 15 minutes are passed the rice begins to stick to the pan, mix, add a little more broth and cook another 5 minutes.
More gluten-free risotto:
