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Gluten-free peppers and saffron risotto

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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.

Gluten-free peppers and saffron risotto

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

grechina

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.

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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.

risottopeperonizafferanosenzaglutine02

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.

Gluten-free peppers and saffron risotto

Gluten-free peppers and saffron risotto

Gluten-free peppers and saffron risotto

Gluten-free peppers and saffron risotto

grechina

More gluten-free risotto:

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