Red pepper risotto & ricotta-stuffed flowers recipe
A luxurious red pepper risotto served with delicate ricotta-stuffed courgette flowers. This vibrant dish is rich, creamy, and perfect for an elegant meal.
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Cooking tools:
- Saucepan
- Pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Spoon
- Spatula
- Plate
Ingredients
- 3 T butter
- 3 shallots, finely sliced
- 2 red peppers, diced
- 2 cloves garlic, grated
- 100 g Arborio rice
- ½ cup Marsala wine
- 2 cups ready-made organic vegetable stock
- ½ cup chopped parsley
- ½ T olive oil
- 4 T ricotta
- 4 courgettes with flowers
- Sea salt
- freshly ground black pepper
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