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