Red Pepper Risotto

3 reviews

When life gives you rice...make risotto!


6 minutes

Prep time

25 minutes

Cook time

507 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
Arborio rice

Step 4

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

Veggie broth

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.

Veggie broth

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!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy507 cal.
Fat18 g
Carbohydrates64 g
Protein9 g
Fiber3 g

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 507 Energy, 18 g of Fat, 64 g of Carbohydrates, 9 g of Protein, 3 g of Fiber.

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Red Pepper Risotto