Risotto with Parmigiano



  • 1/2 cup Vero Gusto Calabrian Pepper
  • 1 cup arborio rice
  • 1 tbsp yellow onion, chopped thin
  • 1 tbsp extra virgin olive oil
  • 1/8 cup dry white wine
  • 4 cups chicken broth
  • 2 tbsp butter
  • 1/2 cup grated Parmigiano


  1. Boil 5 cups of chicken broth.
  2. Sauté onion with oil over medium heat for three minutes, add rice, toast for two minutes, deglaze with wine and when totally evaporated, add Vero Gusto sauce.
  3. Sauté one minute then add 1 cup of boiling broth. Cook over high heat adding one cup of broth at a time, when needed. The rice will take 4 cups of broth easily, but if prefer more tender rice, add more broth and keep cooking until favorite texture is reached but the rice is still fairly running.
  4. Turn off heat, stir in butter and cheese and stir continuously until perfectly creamy texture is achieved.
  5. Serve on 4 individual plates sprinkle with a small amount of Parmigiano.

Nutrition Profile

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