Italian Risotto With Roasted Red Peppers And Peas

Name: Italian Risotto With Roasted Red Peppers And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large sweet red peppers; 2 cups canned vegetable broth, undiluted; 2 cups water; 1 teaspoon olive oil; 1 cup Arborio rice, uncooked; 1 (10-ounce) package frozen English peas, thawed; 1/4 cup freshly grated Parmesan cheese; 3 tablespoons chopped fresh basil; 3 tablespoons chopped fresh parsley; 1 tablespoon lemon juice; 1/8 teaspoon freshly ground pepper

Servings: persons

3 large sweet red peppers
2 cups canned vegetable broth, undiluted
2 cups water
1 teaspoon olive oil
1 cup Arborio rice, uncooked
1 (10-ounce) package frozen English peas, thawed
1/4 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/8 teaspoon freshly ground pepper

1
Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Chop and set aside.
2
Combine broth and water in a saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
3
Heat oil in a medium saucepan over medium-high heat until hot; add rice. Cook 2 minutes or until rice is lightly browned, stirring constantly. Reduce heat to medium-low.
4
Add 1 cup of simmering broth mixture to rice, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and will have a creamy consistency.)
5
Add peas; cook, stirring constantly, until thoroughly heated. Add chopped pepper, cheese, and remaining ingredients; cook, stirring constantly, until thoroughly heated.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large sweet red peppers, 2 cups canned vegetable broth, undiluted, 2 cups water, 1 teaspoon olive oil, and more.

Yes, Italian Risotto With Roasted Red Peppers And Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!