Risotto with Roasted Pepper, Chickpeas and Olives

A creamy risotto with roasted red pepper, chickpeas and olives, with a pinch of smoked paprika, lemon and feta. A vegetarian main course in the style of Spanish-Mediterranean cuisine.

By yumbelo · 2 servings · 40 minutes

Risotto with Roasted Pepper, Chickpeas and Olives

Ingredients

  • 160 g Arborio risotto rice
  • 2 Stück red bell pepper
  • 1 Stück onion
  • 1 Stück garlic clove
  • 1 Dose chickpeas (canned, drained)
  • 700 ml water
  • 1 Stück bay leaf
  • 1 TL smoked paprika (pimentón)
  • 2 EL olive oil
  • 15 g butter
  • 30 g Parmesan, freshly grated
  • 60 g feta
  • 50 g black olives, pitted
  • 1 Stück lemon (zest and juice)
  • 0.5 Bund flat-leaf parsley
  • salt
  • pepper

Method

  1. Halve the pepper, remove the seeds and roast under the grill or in the oven at 220 °C for about 15 minutes, until the skin blisters. Then place in a bowl, cover with cling film, let rest briefly, peel off the skin and cut the pepper into strips.
  2. Bring the water to a boil in a pot with the bay leaf and keep warm over low heat.
  3. Finely dice the onion and garlic. Sweat the onion in 1 tbsp olive oil in a wide pan over medium heat for 3 minutes until translucent, then add the garlic and cook for 1 more minute.
  4. Add the rice and stir for 2 minutes until glossy and translucent at the edges. Dust with pimentón and stir briefly.
  5. Gradually add a ladle of hot water at a time and let it almost fully reduce under frequent stirring before adding the next ladle. This takes about 18 minutes; the rice should be creamy but still al dente.
  6. Rinse and drain the chickpeas and fold them together with the pepper strips into the risotto after about 15 minutes.
  7. Remove from the heat, stir in the butter, Parmesan and the zest of half a lemon. Season with salt and pepper, adding a little more water if needed until the risotto flows loosely.
  8. Halve the olives. Crumble the feta coarsely, finely chop the parsley and set out the lemon juice.
  9. Plate the risotto on two plates, sprinkle with olives, feta and parsley, drizzle with the remaining olive oil and serve with a little lemon juice.