Red Pepper Risotto Recipe

Name: Red Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Chicken Broth, Low-Sodium; 3 Tablespoons Olive Oil; 1/2 whole Medium Onion, Diced; 2 whole Red Bell Peppers, Diced; 1-3/4 cup Arborio Rice; 3/4 cups Dry White Wine; Salt To Taste; 5 ounces, fluid Goat Cheese; 1/2 cups Grated Parmesan; 1/2 teaspoons Turmeric (optional)

Servings: persons

8 cups Chicken Broth, Low-Sodium
3 Tablespoons Olive Oil
1/2 whole Medium Onion, Diced
2 whole Red Bell Peppers, Diced
1-3/4 cup Arborio Rice
3/4 cups Dry White Wine
Salt To Taste
5 ounces, fluid Goat Cheese
1/2 cups Grated Parmesan
1/2 teaspoons Turmeric (optional)

1
Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
2
Pour in wine and cook for a minute or two.
3
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
4
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
5
Add cheeses and stir. Serve immediately!

1200

kcal

Calories

Fat

Carbs

165

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 10 ingredients. The key ingredients include: 8 cups Chicken Broth, Low-Sodium, 3 Tablespoons Olive Oil, 1/2 whole Medium Onion, Diced, 2 whole Red Bell Peppers, Diced, and more.

Yes, Red Pepper Risotto 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.

Red Pepper Risotto

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