Vegetables Recipes - Riso Tricolore

Ingredients

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

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

• 40 g/3 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp chopped pistachios

• 100 g/4 oz/1 cup chopped parsley

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Method:

1. Cook the rice in plenty of boiling salted water for about 18 minutes until just tender. Drain thoroughly and return to the saucepan.

2. Meanwhile, fry (sauté) the pepper in half the butter for 1 minute until slightly softened.

3. Add to the rice with the nuts, parsley and remaining butter. Toss over a gentle heat until thoroughly combined. Serve straight away.