Paprika Risotto

For the bell pepper risotto, finely chop the onion and garlic cloves. Cut the peppers into bite-sized pieces. In a little oil, sauté the onion, add the garlic and sauté.

Add the risotto rice and stir until it becomes translucent. Then deglaze with the white wine and gradually add the soup.

The rice should always be lightly covered and not swim in the soup. Simmer for about a quarter of an hour until the rice is cooked.

Stir in the paprika shortly before the end of the cooking time. Season with salt and pepper and sprinkle with the finely chopped feta cheese at the end.

Preparation Tip:

The bell pepper risotto can also be sprinkled with Parmesan cheese at the end, for those who do not want feta cheese.

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