Paprika Risotto with Pistachio Parsley Pesto

For the bell pepper risotto, preheat the oven to 220 °C grill function. Quarter the peppers, remove the seeds and place on a baking tray with the skin side up.

Place in the top of the oven and grill until the skin blisters black (7-10 minutes). Remove from the oven and let cool. Toast pistachios in a dry skillet until fragrant and let cool.

Finely chop onions, deseed chili pepper and finely chop as well. Sauté onions and risotto rice in olive oil until translucent. Deglaze with white wine and reduce while stirring. Add the chili.

Gradually pour in the vegetable soup and continue to boil down, stirring, until the rice is al dente. The risotto should have a creamy consistency. Peel the skin off the cooled peppers.

Cut the peppers into pieces and add to the risotto, do not cook anymore just let it get hot. Blend the ingredients for the pesto in a blender until the pesto has a creamy consistency.

Season the risotto with salt and serve with the pistachio-parsley pesto.

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