Roasted Red Pepper Risotto.

A thick and creamy risotto with red pepper and tomato.

Serve with shaved or grated Parmesan cheese for a very filling main or quick meal.

We don’t have a mix-tape yet, but here’s Lucio Battisti with Ancora Tu.

Just because.

UPDATE: The mix-tape has arrived.

Have a listen to Café Italia while you cook or eat.

Roasted Red Pepper Risotto.
Print Recipe
See below for modifications and more. Check allergy advice on ingredients and ensure all food is cooked thoroughly.
Servings Prep Time
4 Persons 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 Persons 10 Minutes
Cook Time
25 Minutes
Roasted Red Pepper Risotto.
Print Recipe
See below for modifications and more. Check allergy advice on ingredients and ensure all food is cooked thoroughly.
Servings Prep Time
4 Persons 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 Persons 10 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Persons
Instructions
  1. Use a large pan or a wok. Chop the onions and fry gently in the oil until softened.
  2. Add the rice and cook for a further 2 minutes, stirring continuously.
  3. Add the wine (or equivalent volume of stock) and cook until all the liquid is absorbed.
  4. Add the remaining stock, salt, half the parsley (optional), red pepper and tomato (or passata) and stir well.
  5. Cook for 20 minutes on a medium heat or until the rice is cooked and the dish is creamy.
  6. Serve with shaved or grated Parmesan cheese (or vegetarian alternative) and a sprinkle of parsley.
Recipe Notes

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Modifications:

If not using wine simply substitute with the same volume of vegetable stock.

For an extra creamy dish use passata, puree the onions and blend the stock with the roasted pepper before adding.

It is possible to finish the cooking in an oven. After stage 4 transfer to a large oven-proof dish and cook at 200°C/Fan 180°C/GM 6 for around 25 minutes. Add additional stock or water if necessary.

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