1 cups risotto rice
1 white onion
1/2 cup white wine
5 tbsp Roasted Red Pepper Sauce
1 cup Parmigiano Reggiano
1/4 cup unsalted butter
30 gm roasted bell pepper, julienne
30 gm sundried tomatoes
30 gm olives
4 cups vegetable stock
50 ml olive oil
10 gm Fresh basil, ripped
Salt & Pepper to taste
10 gms roasted Almonds, to garnish
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