Rice Recipe

This comforting rice dish transforms simple Arborio rice into a rich, creamy side dish using vegetable stock, butter, and aromatic garlic. The addition of char-grilled marinated red capsicum adds a smoky sweetness that pairs beautifully with the savory depth of the stock. It&# 226;ÂÂs a versatile vegetarian option that brings home-style warmth to any table. Perfect for everyday dinners or as a hearty accompaniment to grilled meats and cheeses. With its smooth texture and robust flavor, this recipe is a reliable crowd-pleaser that comes together quickly using pantry staples.

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 577.7

Dietary: Gluten-free, Vegetarian

Description

This comforting rice dish transforms simple Arborio rice into a rich, creamy side dish using vegetable stock, butter, and aromatic garlic. The addition of char-grilled marinated red capsicum adds a smoky sweetness that pairs beautifully with the savory depth of the stock. It&# 226;ÂÂs a versatile vegetarian option that brings home-style warmth to any table. Perfect for everyday dinners or as a hearty accompaniment to grilled meats and cheeses. With its smooth texture and robust flavor, this recipe is a reliable crowd-pleaser that comes together quickly using pantry staples.

Ingredients

2 Large vegetable stock cubes
1 Litre (4 cups) water
g butter
1 Onion, finely chopped
2 Cloves garlic, crushed
1 cups Arborio rice
g char-grilled marinated red capsicum
1/2 cups Reduced-fat cream
1/2 cups Shaved parmesan, plus extra to serve

Directions

1
Dissolve the vegetable stock cubes in the water and keep warm in a separate saucepan.
2
Melt the butter in a large heavy-based pan over medium heat.
3
Add the finely chopped onion and cook gently until soft and translucent, about 5 minutes.
4
Stir in the crushed garlic and cook for another minute until fragrant.
5
Add the Arborio rice and stir to coat it in the butter and onion mixture.
6
Gradually add the warm stock to the rice, one ladleful at a time, stirring constantly until absorbed before adding more.
7
Continue adding stock and stirring until the rice is tender but still has a slight bite, about 18-20 minutes.
8
Remove the pan from the heat and stir in the cream and shaved parmesan.
9
Fold in the char-grilled marinated red capsicum.
10
Season with salt and pepper to taste and serve immediately with extra parmesan on top.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 577.7kcal

% Daily Value *
Total Fat 45.4g70%
Saturated Fat 16.6g83%
Cholesterol 53.8mg18%
Sodium 161.9mg7%
Total Carbohydrate 42.3g15%
Dietary Fiber 0.3g2%
Sugars 25.0g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, substitute some or all of the water with white wine before adding the stock.

If you don't have char-grilled capsicum, you can roast fresh red peppers under a grill until blistered, then peel and chop them.

This dish is best served immediately while hot and creamy. Leftovers will thicken as they cool; reheat gently with a splash of stock or milk to restore consistency.

Ensure the stock is warm when adding it to the rice to maintain a steady cooking temperature.

Keywords: arborio, butter, capsicum, cream, garlic, onion, parmesan, rice, risotto, side-dish, vegetable, vegetarian, warm, comfort-food, smoky, creamy, easy, dinner

Read it online: https://www.chefs-mate.com/recipe/rice-recipe-156/