Redbridge, Asparagus, & Red Pepper Risotto – a delicious recipe with olive oil, red bell peppers, yellow onion, garlic, arborio rice, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a medium saucepan, heat 4 tablespoons of the oil over medium heat. Add the asparagus, bell peppers, onions, and garlic and cook. Stir vegetables constantly until the onions turn translucent, 5 to 7 minutes. Add the rice and remaining 3 tablespoons of oil and cook. Continue stirring constantly for 2 to 3 minutes.
2
Slowly add the stock, 1 cup at a time, and cook, stirring constantly, allowing the liquid to absorb before adding another cup of the stock. Continue until all the stock has been added, approximately 10 to 12 minutes.
3
Stir in the beer gradually, allowing time for the liquid to absorb. Bring to a boil and gently fold in the cheese, add salt and pepper to taste, stirring constantly until it is fully melted, about 2 minutes.
4
Allow to cool for 2 to 3 minutes before serving.
839
kcal
Calories
46
g
Fat
83
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 tablespoons olive oil, 1 bunch asparagus chopped into bite-sized pieces, 2 red bell peppers diced, 1 cup diced yellow onion, and more.
Yes, Redbridge, Asparagus, & Red Pepper Risotto falls under the Vegetarian 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.
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