Vegetables Recipes - Riso con Peperone Rosso e Piselli

Ingredients

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 1 red (bell) pepper, cut into thin strips

• 1 small onion, finely chopped

• 45 ml/3 tbsp olive oil

• 275 g/10 oz/2 1/2 cups fresh shelled, frozen or drained canned peas

• Salt and freshly ground black pepper

---

Method:

1. Cook the rice in plenty of boiling salted water for about 18 minutes until just tender. Drain thoroughly. Spoon on to a hot serving dish.

2. Meanwhile, fry (sauté) the pepper and onion in the oil for 3 minutes, stirring.

3. Add the peas and cook for a further 4 minutes. Spoon over the rice, season well and serve immediately.