Roasted Red Pepper Risotto Roasted Red Pepper Risotto

Author: Canadian Living

This creamy rice dish featuring canned broth and bottled roasted peppers makes a full-flavoured cheesy dish. Add to the Mediterranean feel by including chopped canned artichoke hearts.

  • Portion size 2 servings


  • 3 1/2 cups chicken stock
  • 2 tablespoons butter
  • 1 onion chopped
  • 1 cup short-grain rice
  • 1/2 cup drained botled roasted sweet red pepper cut_in 1/2-inch (1 cm) squares
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon pepper


In small saucepan, bring stock to simmer over medium heat; reduce heat to low and keep warm.

In separate saucepan, melt butter over medium heat; cook onion, stirring occasionally, for about 5 minutes or until softened. Stir in rice; cook, stirring, until well coated.

Add 3 cups (750 mL) of the stock, 1/2 cup (125 mL) at a time, cooking and stirring until each addition is absorbed before adding next. Stir in red peppers and remaining stock; cook, stirring, until creamy and rice is tender. (Risotto should be moist but not soupy; total cooking time is about 20 minutes.)

Remove from heat. Stir in cheese and pepper; let stand for 2 minutes.

Nutritional facts Per serving: about

  • Sodium 1713 mg
  • Protein 21 g
  • Calories 617.0
  • Total fat 19 g
  • Cholesterol 41 mg
  • Saturated fat 10 g
  • Total carbohydrate 89 g


  • Iron 19.0
  • Folate 13.0
  • Vitamin A 26.0
  • Vitamin C 100.0
Share X

Roasted Red Pepper Risotto