Tested till perfect Roasted Red Pepper Risotto

Roasted Red Pepper Risotto

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.

By Rose Murray

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 3-1/2 cups 3-1/2cupschicken stock
  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 1 cup 1cupshort-grain rice
  • 1/2 cup 1/2cupdrained botled roasted sweet red peppersweet red peppers, cut_in 1/2-inch (1 cm) squares
  • 1/4 cup 1/4cupfreshly grated Parmesan cheese
  • 1/4 tsp 1/4tsppepper
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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 Information Per serving:

cal 617 pro 21g total fat 19g sat. fat 10g
carb 89g fibre 3g chol 41mg sodium 1,713mg

% RDI:

calcium 14 vit A 26 iron 19 vit C 100
folate 13
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