BELL PEPPER RISOTTO
Paprikarisotto
1 onion
1 green bell pepper
1 to 2 tablespoons oil
½ teaspoon salt
1 teaspoon dried thyme
2 teaspoons paprika
1 cup meat bouillon
¾ cup long-grained rice
1 can whole tomatoes, 14 oz
Dice the meat in even-sized cubes. Cut the bacon in pieces and chop the onion. Shred the bell pepper. Heat the oil in a saucepan and brown the meat until slightly coloured. Add bacon and onion and sizzle for a few minutes. Sprinkle with salt, thyme and paprika and blend in bouillon, rice and tomatoes.
Paprikarisotto
A hearty risotto with diced beef. Flavour with paprika
and thyme and let your thoughts go to Hungary.
4 servings
14 oz boneless, tender beef
4 slices bacon1 onion
1 green bell pepper
1 to 2 tablespoons oil
½ teaspoon salt
1 teaspoon dried thyme
2 teaspoons paprika
1 cup meat bouillon
¾ cup long-grained rice
1 can whole tomatoes, 14 oz
Dice the meat in even-sized cubes. Cut the bacon in pieces and chop the onion. Shred the bell pepper. Heat the oil in a saucepan and brown the meat until slightly coloured. Add bacon and onion and sizzle for a few minutes. Sprinkle with salt, thyme and paprika and blend in bouillon, rice and tomatoes.
Simmer it all on low heat, covered, for about 20
minutes. Blend in the sweet pepper after about 10 minutes. Flavour to taste
with salt and pepper and serve the risotto with a salad, bread and a piece of
cheese.
Enjoy!
Bella
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