Tuesday, July 28, 2015

Sweet pepper risotto - 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 bacon
1 onion
1 green sweet pepper
1 to 2 tbsps cooking oil
½ tsp salt
1 tsp dried thyme
2 tsps paprika
1 cup meat bouillon
good 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 sweet 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.




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