Risottos are one of our favorite dishes with rice, for being so sweet, juicy and for having as many possibilities as ingredients you can think of.
Ingredients for 2 servings:- 6.4 oz of rice special for risottos - 24.7 oz of water- 1 tablet of vegetable broth- 3.5 oz of cream cheese- 12 Piquillo peppers- 1/2 leek- 1/2 onion- 3.5 oz of turkey ham- Olive oil- White wine
Recipe:- Peel the onion and leek and cut into small squares.- Drain the Piquillo peppers and cut them in the same way, just like the turkey ham.- Undo the vegetable stock in 24.7 oz of water and heat in a saucepan over medium heat until well mixed.- In a large skillet with a dash of olive oil, sauté the onion and leek over medium heat until they are tender.- Add the Piquillo peppers and the turkey and saute for two more minutes.- Pour the rice and stir again to mix all the ingredients well.- Pour a little splash of white wine and let the alcohol evaporate.- Add the vegetable broth in two batches and let it boil until the rice is at its point, but without the broth has evaporated completely.- Turn off the heat and add the cream cheese.- Stir continuously until well mixed with all the rice and the cheese is undone. Bon appétit!

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