Makes: 4 servings

15 to 30 minutes

Very easy

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  • 300g (10.6 oz) Sabarot rice and pulse blend
  • 2 red Bell pepper
  • 1 vegetable bouillon cube
  • 1 glass of white wine
  • 1 onion
  • 1 pinch of Espelette pepper
  • Olive oil
  • Salt and pepper


1. Put a bouillon cube in at least 700 mL of boilng water.

2. In a large pan, pour a drizzle of olive oil, add the diced peppers and the chopped onion.

3. Add the rice and pulses blend and the glass of white wine. Add the stock regularly with a ladle (risotto cooking).

4. Simmer for 10 minutes. Stir regularly and season to taste. At the end of the cooking time, add a pinch of Espelette pepper to enhance the flavour of your dish.

Recipe by Sabarot

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