Few dishes showcase the beauty of simple ingredients like risotto. This Italian classic transforms humble rice into a creamy, luxurious meal through patience and technique. But when you add roasted red peppers to the mix, something magical happens. The result is a dish that’s bold, colorful, and irresistibly rich — an Easy Red Pepper Risotto that’s both comforting and elegant.
This version celebrates the natural sweetness of roasted red bell peppers paired with Parmesan, garlic, and just a touch of white wine. It’s a show-stopper that’s surprisingly simple to make, even for weeknight dinners. Whether you’re feeding guests or cooking for yourself, this risotto delivers deep flavor with minimal effort.
Ingredients
To serve 4 people, you’ll need:
Base Ingredients
- 1 ½ cups (300 g) Arborio rice (or Carnaroli for extra creaminess)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup (120 ml) dry white wine (optional, for depth of flavor)
- 4 cups (1 liter) hot vegetable or chicken broth (kept warm in a separate pot)
Red Pepper Mixture
- 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers, drained)
- 1 tablespoon olive oil
- ¼ teaspoon chili flakes (optional for mild heat)
- Salt and black pepper, to taste
Finishing Touches
- ½ cup (50 g) freshly grated Parmesan cheese
- 2 tablespoons butter (for creaminess)
- 1 tablespoon lemon juice (for brightness)
- Fresh basil or parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Red Pepper Purée
- If using fresh red bell peppers, roast them directly over a gas flame or under a broiler until charred on all sides.
- Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel off the skins, remove seeds, and chop.
- Blend roasted peppers with 1 tablespoon olive oil until smooth.
- Add a pinch of salt, black pepper, and chili flakes (if using). Set aside.
Using jarred roasted peppers saves time and works just as well, as long as they’re drained properly.
Step 2: Sauté the Aromatics
- In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat.
- Add chopped onion and cook for 3–4 minutes until translucent.
- Stir in minced garlic and cook for 30 seconds, just until fragrant.
At this stage, your kitchen will already smell incredible. The onions and garlic form the savory base that carries the sweetness of the red peppers beautifully.
Step 3: Toast the Rice
- Add 1 ½ cups Arborio rice to the pan. Stir continuously for 2 minutes, coating the grains evenly in oil and butter.
- You’ll notice the rice turning slightly translucent around the edges. This toasting step is essential — it develops flavor and helps the grains hold their shape during cooking.
Step 4: Deglaze with Wine
- Pour in ½ cup dry white wine (optional) and stir until the liquid has mostly evaporated.
- The wine adds acidity and balance, cutting through the richness of the risotto. If you prefer not to use wine, simply skip this step and add an extra ladle of broth.
Step 5: Cook the Risotto
- Begin adding warm broth one ladle (about ½ cup) at a time.
- Stir frequently, allowing the rice to absorb the liquid before adding more.
- Continue this process for 18–20 minutes, keeping the mixture at a gentle simmer.
This slow absorption process releases starches from the rice, creating that signature creamy texture without adding cream.
Step 6: Add the Red Pepper Purée
When the risotto is almost al dente (slightly firm to the bite), stir in the prepared red pepper purée. Mix thoroughly until the color turns a gorgeous deep red-orange.
Taste and adjust seasoning with salt and black pepper.
Step 7: Finish and Serve
- Remove the pan from heat.
- Stir in 2 tablespoons butter, ½ cup Parmesan cheese, and 1 tablespoon lemon juice.
- Mix vigorously to create a velvety, glossy finish.
Let the risotto rest for 2 minutes, then garnish with fresh basil or parsley before serving.
Conservation and Storage
Proper storage ensures you can enjoy your risotto again without losing texture.
- Refrigeration: Cool completely before storing in an airtight container. Keeps for up to 3 days.
- Reheating: Add a splash of broth or water and reheat gently on the stove over low heat, stirring constantly until creamy again.
- Freezing: Avoid freezing risotto; it tends to lose its texture and turn mushy when thawed.
Tip: For meal prep, make the red pepper purée ahead and store it in the fridge for up to 5 days or freeze for up to 2 months.
Tips for Perfecting Red Pepper Risotto
- Use Warm Broth: Cold broth shocks the rice and interrupts the cooking process. Always keep it warm in a separate pot.
- Stir Regularly: Stirring releases starch and ensures the rice cooks evenly, but don’t stir constantly — just often enough to keep it from sticking.
- Control the Heat: Keep it at a gentle simmer. High heat evaporates liquid too quickly; low heat can make it gummy.
- Taste Often: The only way to know when risotto is done is to taste it. It should be creamy but with a slight bite.
- Finish Off the Heat: The final butter and cheese should be stirred in off the heat to prevent greasiness and preserve creaminess.
- Balance with Acid: A little lemon juice or vinegar at the end cuts through the richness and enhances the flavor of the peppers.
Variations
This base recipe is highly adaptable. Try these creative twists:
- Goat Cheese Red Pepper Risotto: Stir in ¼ cup soft goat cheese at the end for a tangy, creamy boost.
- Smoky Version: Add ½ teaspoon smoked paprika or roasted red chili flakes to intensify the flavor.
- Vegetable Add-Ins: Toss in roasted zucchini, asparagus, or spinach during the last few minutes of cooking for a nutritious twist.
- Seafood Version: Top the risotto with seared scallops or shrimp for a restaurant-quality meal.
- Vegan Option: Skip the butter and Parmesan; finish with nutritional yeast and a drizzle of extra virgin olive oil.
Each variation keeps the dish’s creamy essence while bringing something unique to the table.
Serving Suggestions
Red pepper risotto pairs well with light, fresh sides that balance its richness:
- Salads: Serve alongside a crisp green salad with lemon vinaigrette.
- Proteins: Pairs beautifully with grilled chicken, baked salmon, or pan-seared shrimp.
- Wine: Enjoy with a glass of Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- Presentation Tip: Spoon the risotto into shallow bowls, drizzle with olive oil, and sprinkle extra Parmesan and herbs on top for a restaurant-style finish.
Conclusion
This Easy Red Pepper Risotto Recipe combines the creamy comfort of traditional Italian risotto with the bold sweetness of roasted red peppers. It’s a perfect example of how simple ingredients — rice, broth, peppers, and cheese — can create something elegant and satisfying.
With its striking color, deep flavor, and luxurious texture, this dish fits any occasion — from casual weeknights to dinner parties. It’s endlessly customizable, allowing you to experiment with add-ins or keep it classic.
Mastering this recipe means you’ll always have a crowd-pleasing, comforting meal up your sleeve. Once you taste the harmony of smoky peppers and creamy rice, you’ll understand why this vibrant risotto deserves a place in your cooking rotation.
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Easy Red Pepper Risotto Recipe: Creamy, Vibrant, and Bursting with Flavor
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Easy Red Pepper Risotto blends creamy Arborio rice with the smoky sweetness of roasted red peppers, Parmesan, and a hint of lemon. The result is a vibrant, flavorful Italian dish that’s elegant enough for dinner parties yet simple enough for a weeknight meal. Every bite bursts with warmth, color, and comforting richness.
Ingredients
Base Ingredients
1 ½ cups (300 g) Arborio rice
2 tbsp olive oil
1 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
½ cup (120 ml) dry white wine (optional)
4 cups (1 liter) hot vegetable or chicken broth
Red Pepper Mixture
2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted peppers, drained)
1 tbsp olive oil
¼ tsp chili flakes (optional)
Salt and black pepper to taste
Finishing Touches
½ cup (50 g) grated Parmesan cheese
2 tbsp butter
1 tbsp lemon juice
Fresh basil or parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Red Pepper Purée
Roast red peppers over an open flame or under a broiler until charred.
Cover and let steam for 10 minutes. Peel, deseed, and chop.
Blend with olive oil, chili flakes, salt, and pepper until smooth.
Step 2: Sauté the Aromatics
Heat olive oil and butter in a pan over medium heat.
Add onion; cook until translucent (3–4 minutes).
Add garlic; cook for 30 seconds until fragrant.
Step 3: Toast the Rice
Add Arborio rice and stir for 2 minutes until edges turn translucent.
Deglaze with white wine (if using) and stir until mostly absorbed.
Step 4: Add Broth Gradually
Add warm broth one ladle at a time, stirring often.
Let each addition absorb before adding more.
Continue for 18–20 minutes until rice is creamy but slightly firm.
Step 5: Add the Red Pepper Purée
Stir in the red pepper purée. Mix well until evenly colored.
Taste and adjust seasoning.
Step 6: Finish and Serve
Remove from heat; stir in butter, Parmesan, and lemon juice.
Let rest for 2 minutes.
Garnish with parsley or basil before serving.
Notes
Keep broth warm while cooking; cold broth slows absorption.
Stir regularly but not constantly.
For vegan risotto, skip butter and Parmesan; use nutritional yeast and extra olive oil.
Add a touch of smoked paprika for a deeper, smoky note.
Avoid overcooking; risotto should be creamy but not mushy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: easy red pepper risotto, creamy risotto recipe, Italian rice dish, roasted pepper risotto, simple risotto
