Red Pepper Risotto
Easy
Coline
Coline

Red Pepper Risotto

6 minutesPrep time

25 minutesCook time

507 cal.Per serving

Ingredients for 1

Arborio rice

1/3 cup

Arborio rice

Shallot

1/2

Shallot

Bell pepper (red)

1/2

Bell pepper (red)

Veggie broth

1 cup

Veggie broth

White wine

1/8 cup

White wine

Parmesan (grated)

1 tbsp

Parmesan (grated)

Utensils

Stovetop, Pot (small), Knife

recipe

  • Step 1
    Peel & mince the shallots.
  • Step 2
    Wash the peppers. Remove the seeds. Thinly slice the peppers.
  • Step 3
    Melt a dab of butter in a pot over medium heat. Add the shallot & peppers. Cook, stirring for 2 min.
  • Step 4
    Add the rice & wine. Stir constantly until the wine is absorbed, about 1-2 min.
  • Step 5
    Add a ladle of broth, stir & let it absorb. (Or use a bouillon cube with water!) Season with salt & pepper. Simmer & stir until the liquid is absorbed.
  • Step 6
    Continue with the remaining broth until the rice is cooked & creamy, or about 15-20 min. Add more liquid if needed.
  • Step 7
    Add the parmesan & a dab of butter. Season with salt & pepper. Stir it all together.
  • Step 8
    Serve the risotto garnished with shaved parmesan. Enjoy!