Green pepper & pistachio risotto from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 35) by Anna Jones

  • basil
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute Turkish green peppers for green peppers, vegan Parmesan cheese for vegetarian pecorino cheese, and carnaroli rice for Arborio rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Turkish green peppers for green peppers, vegan Parmesan cheese for vegetarian pecorino cheese, and carnaroli rice for Arborio rice.

  • anothersarah on April 12, 2022

    Very rich. Green pepper did not add anything but it tasted good.

  • aeybkme on March 02, 2022

    We found this bland considering the cost of the ingredients. The pistachios are lost in the dish. It's a fine risotto but a waste of pistachios.

  • tekobo on September 08, 2021

    Enjoyed this and found it quite rich. The lemon was a highlight flavour.

  • Boffcat on July 04, 2021

    We found this a bit bland, and the pesto had more of a distinct "green pepper" taste than I'd hoped for. The quest to find a truly enticing use for green peppers continues!

  • VineTomato on April 24, 2021

    I was really excited to try this, it sounded strange, like nothing I've made before and I couldn't imagine how it would turn out. It was very good, a type of pesto risotto. It's rich and lushious with a mild flavour. I don't feel the green pepper flavour came through and felt it could do with more lemon. It calls for a lot of olive oil and butter, I'll reduce both next time and hopefully it will.still be good, if not as good. Mr VT absolutely loved it.

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