Riso con Peperoni

Riso con Peperoni is a vibrant and flavorful vegan rice dish that showcases the natural sweetness of bell peppers, complemented by fragrant herbs and spices. This comforting meal is perfect for a quick weeknight dinner or a delightful lunch.

Ingredients

• Arborio rice - 150 grams
• Bell peppers (red and yellow) - 200 grams (100 grams each, diced)
• Onion - 1 medium (finely chopped)
• Garlic - 2 cloves (minced)
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 10 grams (chopped, for garnish)

Steps

1. In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
3. Stir in the diced bell peppers and cook for about 5 minutes until they start to soften.
4. Add the Arborio rice to the pot, stirring to coat the rice with the oil and vegetables for about 2 minutes.
5. Pour in the vegetable broth, and add the dried oregano, salt, and pepper. Bring to a boil, then reduce heat to low and cover the pot.
6. Simmer for about 18-20 minutes, or until the rice is al dente and has absorbed most of the liquid, stirring occasionally.
7. Once cooked, remove from heat and let it sit covered for 5 minutes.
8. Fluff the rice with a fork, drizzle with the remaining tablespoon of olive oil, and garnish with fresh basil before serving.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 67 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which support immune health.
• High in fiber, promoting healthy digestion.

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