Roasted Red Pepper Risotto Recipe

Name: Roasted Red Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) short-grain brown rice; 1 cup (250 mL) water; 1 tbsp (15 mL) olive oil; 1 onion, finely chopped; 2 tbsp (25 mL) diced pancetta, optional; 1/2 tsp (2 mL) sweet or hot paprika; 1/4 tsp (1 mL) freshly ground black pepper; 1/2 cup (125 mL) dry white wine or additional stock; 1 1/2 cups (375 mL) reduced-sodium chicken or vegetable stock; 3/4 cup (175 mL) diced roasted red peppers (about 2); 2 tbsp (50 mL) freshly grated Parmesan cheese

Servings: persons

1 cup (250 mL) short-grain brown rice
1 cup (250 mL) water
1 tbsp (15 mL) olive oil
1 onion, finely chopped
2 tbsp (25 mL) diced pancetta, optional
1/2 tsp (2 mL) sweet or hot paprika
1/4 tsp (1 mL) freshly ground black pepper
1/2 cup (125 mL) dry white wine or additional stock
1 1/2 cups (375 mL) reduced-sodium chicken or vegetable stock
3/4 cup (175 mL) diced roasted red peppers (about 2)
2 tbsp (50 mL) freshly grated Parmesan cheese

1
In a bowl, combine rice and water.
2
Stir well.
3
Cover and set aside for at least 3 hours or overnight.
4
Drain, reserving liquid (see Notes).
5
In a heavy saucepan with a tight-fitting lid, heat oil over medium heat for 30 seconds.
6
Add onion and pancetta, if using, and cook, stirring, until onion softens, about 3 minutes.
7
Add paprika and black pepper and cook, stirring, for 1 minute.
8
Add wine and cook, stirring, until liquid evaporates, about 5 minutes.
9
Add stock and reserved soaking liquid and bring to a boil.
10
Stir in rice and return to a boil.
11
Reduce heat to low.
12
Cover and simmer for 35 minutes.
13
Stir in red pepper.
14
Simmer, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes.
15
Remove from heat and stir in Parmesan.
16
Serve immediately.
17
Variations
18
Risotto with Cabbage: Substitute 2 cups (500 mL) thinly shredded cabbage (preferably Savoy) for the roasted red peppers and 1/2 tsp (2 mL) dried thyme leaves for the paprika.
19
Smoked Cheese Risotto: Omit pancetta, paprika and roasted red peppers.
20
Add 2 cloves minced garlic, along with the onion.
21
After the rice is tender (Step 3), stir in 1 cup (250 mL) shredded smoked Gouda or mozzarella until melted, then add Parmesan.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup (250 mL) short-grain brown rice, 1 cup (250 mL) water, 1 tbsp (15 mL) olive oil, 1 onion, finely chopped, and more.

Yes, Roasted 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.

That's it — enjoy your meal!

Roasted Red Pepper Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions