Red Bell Pepper, Potato and Corn Risotto Recipe

Name: Red Bell Pepper, Potato and Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced); 1 1/2 cups fresh corn kernels (about 3 ears); 2 3/4 cups red bell pepper juice (see note below); 1 1/2 teaspoons Hungarian paprika; 1/4 teaspoon cayenne pepper; 1 tablespoon lemon juice, or as needed; 3 tablespoons heavy cream; 6 tablespoons unsalted butter, cut into 6 pieces; 1/2 cup freshly grated Parmesan; 3/4 teaspoon salt; 1/4 teaspoon fresh ground white pepper; Sprigs of fresh chervil, for garnish; 12 scallions, trimmed and grilled until lightly charred, for garnish

Servings: persons

1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)
1 1/2 cups fresh corn kernels (about 3 ears)
2 3/4 cups red bell pepper juice (see note below)
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice, or as needed
3 tablespoons heavy cream
6 tablespoons unsalted butter, cut into 6 pieces
1/2 cup freshly grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
Sprigs of fresh chervil, for garnish
12 scallions, trimmed and grilled until lightly charred, for garnish

1
Red bell pepper juice:
2
Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
3
In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne.
4
Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3.
5
Add a teaspoon of the lemon juice, taste, and add more if needed.
6
Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low.
7
Cook for 1 minute more, stir in the butter, and remove from the heat.
8
Stir in the Parmesan, salt, and pepper.
9
Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

466

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced), 1 1/2 cups fresh corn kernels (about 3 ears), 2 3/4 cups red bell pepper juice (see note below), 1 1/2 teaspoons Hungarian paprika, and more.

Yes, Red Bell Pepper, Potato and Corn Risotto falls under the General 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!

Red Bell Pepper, Potato and Corn Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions