Sundried tomato and sweet pepper risotto


  • For 4 people


  • Preparation 10 minutes
  • Cooking 10 minutes


  • 200g of rice
  • 50g of grated cheese
  • 800ml of vegetable stock
  • 1 glass of dry white wine
  • Olive oil
  • Salt and pepper
  • Garlic and shallots
  • 90g jar of Maison Rivière red pepper delight


  1. Mix some garlic and shallots in a salad bowl then add the Maison Rivière red pepper delight and the drained sundried tomatoes.
  2. Heat the olive oil in a frying pan. Stir in the rice until the edges of the grains become slightly transparentdans les bords des grains de riz. Then stir in a dessertspoonful of garlic.
  3. Add the mix prepared earlier to the rice and pour in the white wine. While the wine is being absorbed, heat 800 ml of water with 1 stock cube in a pan. Add a ladleful of stock to the rice and wait for the liquid to be absorbed
  4. Leave to cook for twenty minutes on a low heat, adding stock regularly.
  5. When the rice is cooked, add the grated cheese as a final touch.
  6. Leave to rest for a few minutes to allow the cheese to melt and give your risotto an even creamier appearance.