Red Pepper Risotto

Indulge in the comforting elegance of Red Pepper Risotto, a gourmet dish that combines the creamy richness of Arborio rice with the smoky sweetness of roasted red bell peppers. This stunning risotto recipe features charred red pepper puree blended seamlessly with parmesan cheese, delivering a vibrant burst of flavor in every bite. Toasted rice simmered in a warm broth with aromatic garlic, onion, and a splash of dry white wine creates a decadent base, while a garnish of fresh parsley adds a touch of freshness. Perfect for a weeknight treat or an impressive dinner party centerpiece, this Italian-inspired dish pairs beautifully with a crisp salad or roasted vegetables. Ready in just under an hour, this creamy red pepper risotto is destined to become your new favorite comfort food!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 3 whole Red bell peppers
• 5 cups Chicken or vegetable broth
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium (finely chopped) Yellow onion
• 3 minced Garlic cloves
• 0.5 cups Dry white wine
• 0.75 cups (grated) Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons (chopped, optional for serving) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning halfway, until the skin is charred and blistered.

Step 2

Remove the roasted peppers from the oven and place them in a bowl covered with plastic wrap or a lid. Let them steam for 10 minutes to make peeling easier.

Step 3

Peel the skin off the peppers, remove the stems and seeds, and blend the flesh into a smooth puree using a blender or food processor. Set the red pepper puree aside.

Step 4

Heat the chicken or vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.

Step 5

In a large heavy-bottomed skillet or pot, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 6

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 7

Stir in the Arborio rice and toast it in the oil for 1-2 minutes, ensuring all the grains are coated and slightly translucent.

Step 8

Pour in the white wine and cook for 1-2 minutes until the liquid is mostly absorbed.

Step 9

Begin adding the warm broth to the rice mixture, one ladleful at a time. Stir frequently and allow the liquid to be absorbed before adding more broth. Repeat this process until the rice is creamy and cooked through, about 18-20 minutes.

Step 10

When the rice is almost cooked, stir in the roasted red pepper puree, ensuring it is fully incorporated and heated through.

Step 11

Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

Step 12

Serve immediately, garnished with chopped fresh parsley if desired. Enjoy your creamy, flavorful red pepper risotto!

Nutrition Facts

Serving size	2240 grams (2240.0g)

Amount per serving	% Daily Value*
Calories	1486

Total Fat 78.00g	100%
Saturated Fat 32.90g	165%
Polyunsaturated Fat 2.70g
Cholesterol 129mg	43%
Sodium 7178mg	312%
Total Carbohydrate 131.40g	48%
Dietary Fiber 11.40g	41%
Total Sugars 21.30g
Protein 44.80g	90%

Vitamin D 0IU	0%
Calcium 838mg	64%
Iron 4mg	23%
Potassium 1421mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 12.7%

Carbs: 37.4%