Nutritional Info

Nutrition Facts

Serving Size 1 (301g)

Calories 940
Calories from Fat 190 (20%)
Amount Per Serving %DIV
Total Fat 21.1g 32%
Saturated Fat 6.9g 35%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 32.2mg 11%
Sodium 16059.7mg 698%
Potassium 1402.3mg 30%
Total Carbohydrate 142.5g 47%
Dietary Fiber 7.9g 32%
Sugars 9.9g
Protein 38.8g 78%

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Recipe Description
The sweet, mellow flavor and gorgeous color of red peppers make everything from omelets to pastas, soups, salads and stews taste better. This is not a traditional recipe, but one I came up with one day while looking for a new way to use some red peppers. Yellow or orange peppers would be good in this recipe, too.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
3 Tablespoon(T)  unsalted butter
1 Tablespoon(T)  olive oil
1   small onion, finely chopped
2   red bell peppers, seeded and finely chopped
2 Cup(c)  medium grain rice, such as arborio, camaroli or orvialone nano
1 Pinch(pn)  salt, to taste
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
5 Cup(c)  chicken broth

Preparation

Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a wide heavy saucepan, heat 2 tablespoons of the butter and the oil over medium heat. When the butter is melted, add the onion and cook, stirring often until golden, about 10 minutes. Add the peppers and cook 10 minutes more. Add the rice and stir with a wooden spoon until hot, about 2 minutes. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth a 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking, add salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotlo is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the liquid runs out before therice is cooked, finish the cooking with hot water. Cooking time will be 18 to 20 minutes. Remove the risotto pan from the heat. Stir in the remaining tablespoon of butter and the cheese until melted and creamy. Taste for seasoning. Serve immediately.

Additional notes

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Red Pepper Risotto
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