Red Pepper Risotto

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When life gives you rice...make risotto!


6 minutes

Prep time

25 minutes

Cook time

486 cal.

Per serving


Stovetop, Pot (small)



Step 1

Peel & mince the shallots.

Bell pepper (red)

Step 2

Wash the peppers. Remove the seeds. Thinly slice the peppers.

Bell pepper (red)

Step 3

Melt a dab of butter in a pot over medium heat. Add the shallot & peppers. Cook, stirring for 2 min.

White wine
Rice (Arborio)

Step 4

Add the rice & wine. Stir constantly until the wine is absorbed, about 1-2 min.

Broth (vegetable)

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.

Broth (vegetable)

Step 6

Continue with the remaining broth until the rice is cooked & creamy, or about 15-20 min. Add more liquid if needed.

Parmesan (grated)

Step 7

Add the parmesan & a dab of butter. Season with salt & pepper. Stir it all together.

Parmesan (grated)

Step 8

Serve the risotto garnished with shaved parmesan. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy486 cal.
Fat17 g
Carbohydrates64 g
Protein9 g
Fiber3 g

On average, one serving of the recipe "Red Pepper Risotto" contains 486 Energy, 17 g of Fat, 64 g of Carbohydrates, 9 g of Protein, 3 g of Fiber.

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Red Pepper Risotto