Red Pepper Risotto Recipe

Name: Red Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 cups chicken stock; 2 tablespoons olive oil; 1/2 cup onion; 2 garlic cloves; 2 red peppers; salt; pepper; 1 1/2 cups arborio rice; 1/2 cup white wine; saffron; 2 tablespoons parsley; 1/2 cup parmesan cheese

Servings: persons

6 -7 cups chicken stock
2 tablespoons olive oil
1/2 cup onion
2 garlic cloves
2 red peppers
salt
pepper
1 1/2 cups arborio rice
1/2 cup white wine
saffron
2 tablespoons parsley
1/2 cup parmesan cheese

1
Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
2
When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 6 -7 cups chicken stock, 2 tablespoons olive oil, 1/2 cup onion, 2 garlic cloves, and more.

Yes, Red Pepper Risotto falls under the Meat & Poultry 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.

Red Pepper Risotto

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