Roasted Bell Pepper Risotto Recipe

Name: Roasted Bell Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups risotto rice; 1 white onion; 3 sticks celery; 4 ripe plum tomatoes, skinned, deseeded and finely chopped; 1 cup Parmigiano Reggiano; 1/4 cup unsalted butter; 2 red peppers; 2 yellow peppers; 8 1/2 cups chicken stock; handful of fresh basil, ripped; half a glass of white wine

Servings: persons

1 1/4 cups risotto rice
1 white onion
3 sticks celery
4 ripe plum tomatoes, skinned, deseeded and finely chopped
1 cup Parmigiano Reggiano
1/4 cup unsalted butter
2 red peppers
2 yellow peppers
8 1/2 cups chicken stock
handful of fresh basil, ripped
half a glass of white wine

1
Char-grill red and yellow peppers until black, place in bowl, cover with cling film and leave to rest.
2
Peel off black skin and wash off seeds, chop finely and set aside.
3
In a large saucepan, soften onion and celery, then add rice and cook for 5 minutes.
4
Add white wine, then stock, and stir continuously, adding stock ladle by ladle.
5
When rice is almost ready, add chopped, peeled peppers; tomatoes; parmesan; basil; and butter.
6
Stir vigorously to obtain a lovely, creamy consistency.
7
Season with salt and pepper and serve.

1310

kcal

Calories

Fat

Carbs

173

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 11 ingredients. The key ingredients include: 1 1/4 cups risotto rice, 1 white onion, 3 sticks celery, 4 ripe plum tomatoes, skinned, deseeded and finely chopped, and more.

Yes, Roasted Bell 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.

Roasted Bell Pepper Risotto

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