Red Bell Pepper Risotto
This creamy and vibrant Red Bell Pepper Risotto showcases the sweetness of roasted bell peppers, delivering a comforting meal that's easy to prepare.
Ingredients
Main Ingredients
- 1 cup Arborio rice Short-grain rice for creamy texture
- 2 cups vegetable broth Use low-sodium for better flavor control
- 1 large red bell pepper Roasted for enhanced flavor
- 1 small onion Finely chopped for sweetness
- 2 tablespoons olive oil For sautéing vegetables
- 1/2 cup dry white wine Optional, for added depth of flavor
- 1/2 cup freshly grated Parmesan cheese Key for creaminess and flavor
- to taste salt and pepper For seasoning
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice the red bell pepper in half, remove the seeds, and place cut-side-down on a baking sheet. Roast for about 20-25 minutes until the skin is charred.
- Once done, wrap the roasted pepper in aluminum foil to steam for 10 minutes, then peel the skin off and chop into small pieces.
Cooking
- In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
- If using white wine, pour it in now, stirring continuously until mostly evaporated. Gradually add vegetable broth one ladle at a time, stirring and allowing the liquid to be absorbed before adding more.
- After 15-18 minutes, mix in the roasted red bell pepper pieces.
- Continue to add broth until the rice is creamy and cooked al dente (total cooking time is about 20-25 minutes).
- Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper.
Serving
- Plate the risotto and sprinkle more Parmesan on top. Garnish with fresh herbs if desired.
Notes
For the best texture, stir frequently and add broth gradually. Experiment with different cheeses if desired. Store leftovers in an airtight container for up to three days, adding vegetable broth when reheating.