Red Risotto Recipe

Name: Red Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1/2 red bell pepper, seeded and diced; 1 clove minced garlic; 1/2 teaspoon salt; 4 cups peeled, seeded and diced fresh tomatoes; Chicken or vegetable broth; 3 tablespoons butter, divided 2/1; 1 cup Arborio rice; 1/2 cup finely grated parmesan plus more for serving

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, diced
1/2 red bell pepper, seeded and diced
1 clove minced garlic
1/2 teaspoon salt
4 cups peeled, seeded and diced fresh tomatoes
Chicken or vegetable broth
3 tablespoons butter, divided 2/1
1 cup Arborio rice
1/2 cup finely grated parmesan plus more for serving

1
Heat the olive oil in a medium sauce pan. Add the diced onion, bell pepper and garlic and saute until the vegetables soften but don't brown. Stir in the tomatoes and salt and continue cooking until the tomatoes start to break up.
2
Off the heat, measure the amount you have in cups and then add enough broth to total 4 cups.
3
Puree the mixture in a blender or with an immersion blender. Keep warm on the stove.
4
In another pan, melt 2 tablespoons of butter, add the rice and stir to coat the grains thoroughly. Over medium heat add about 2 ladles of the tomato mixture and stir frequently until the rice almost absorbs the liquid. Continue to add the tomato mixture a ladle at a time, stirring frequently until all the liquid has been absorbed into the rice. This will take about 20 minutes.
5
Stir in the remaining tablespoon of butter and the 1/2 cup of parmesan. Serve warm garnishing each serving with a little grated parmesan

No nutrition data on file — estimate from the ingredient list.

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: 2 tablespoons olive oil, 1 medium yellow onion, diced, 1/2 red bell pepper, seeded and diced, 1 clove minced garlic, and more.

Yes, Red 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 Risotto

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