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Creamy Risotto Fill 1 Created with Sketch.

with Summer Vegetables & Pecorino Cheese

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, sweet peppers and tomatoes make the perfect companion to our risotto, adding a vibrant counterpoint to the rich and deeply creamy flavors of the dish. They’re lightly sautéed with a touch of fresh jalapeño for a bright, spicy lift.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. If necessary, peel the garlic, then roughly chop. Grate the Pecorino cheese on the small side of a box grater. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then medium dice. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Thinly slice the chives. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately after handling. 

Start the risotto:
2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Finish the risotto:
3 Finish the risotto:

Add 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the mascarpone cheese, butter, and half the grated Pecorino cheese until combined. Season with salt and pepper to taste. 

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced sweet peppers and as much of the diced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste. Serve the finished risotto topped with the cooked vegetables. Garnish with the sliced chives and remaining grated Pecorino cheese. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. If necessary, peel the garlic, then roughly chop. Grate the Pecorino cheese on the small side of a box grater. Cut off and discard the stems of the sweet peppers; remove and discard the cores, then medium dice. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Thinly slice the chives. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately after handling. 

2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. 

Start the risotto:
Finish the risotto:
3 Finish the risotto:

Add 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the mascarpone cheese, butter, and half the grated Pecorino cheese until combined. Season with salt and pepper to taste. 

4 Cook the vegetables & serve your dish:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced sweet peppers and as much of the diced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste. Serve the finished risotto topped with the cooked vegetables. Garnish with the sliced chives and remaining grated Pecorino cheese. Enjoy!

Cook the vegetables & serve your dish: