Creamy Bell Pepper and Corn Risotto

1. 1 Short-grain ricepack 800 g ≈ $2.14 70 g
2. 2 Bell peppers≈ $6.00 per kg 100 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 50 g
4. 4 Olive oil 14 ml
5. 5 Green onionspack 50 g ≈ $1.30 20 g
6. 6 Ground black pepper 1 g
7. 7 Salt 2 g
8. 8 Vegetable stock cubes 1 pcs

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dissolve one bouillon cube in 300 ml of hot water and keep it simmering over low heat.

2. Cut the bell² pepper into 1 cm cubes and finely chop the green⁵ onions.

3. Sauté the bell² pepper in olive oil for 5 minutes until tender, then remove half to a plate.

4. Add the dry rice to the pan and toast for 2 minutes until the grains turn translucent at the edges.

5. Gradually ladle in the hot broth, stirring constantly, for 18–20 minutes until the rice is tender and creamy.

6. Stir in the corn, remaining bell² pepper, salt, and black pepper, heating through for 2 minutes.

7. Serve, sprinkled with green⁵ onions.