Stovetop, Pot (small)
Peel & mince the shallots.
Wash the peppers. Remove the seeds. Thinly slice the peppers.
Melt a dab of butter in a pot over medium heat. Add the shallot & peppers. Cook, stirring for 2 min.
Add the rice & wine. Stir constantly until the wine is absorbed, about 1-2 min.
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.
Continue with the remaining broth until the rice is cooked & creamy, or about 15-20 min. Add more liquid if needed.
Add the parmesan & a dab of butter. Season with salt & pepper. Stir it all together.
Serve the risotto garnished with shaved parmesan. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.