Roasted Red Pepper Risotto
Why You’ll Love Roasted Red Pepper Risotto
There’s something magical about the combination of creamy Arborio rice and the smoky sweetness of roasted red peppers. This Roasted Red Pepper Risotto is an elegant yet comforting dish that’s perfect for any occasion. Whether you’re hosting a dinner party or craving a cozy meal at home, this recipe is a crowd-pleaser.
Not only is this risotto visually stunning with its vibrant orange hue, but it’s also packed with flavor. The roasted red peppers add depth, while Parmesan cheese and butter lend a luxurious creaminess. This dish is surprisingly easy to make with minimal equipment and can easily be adapted to suit dietary preferences. Serve it as a main course or a side dish alongside grilled meats or a crisp green salad.
Ready to elevate your weeknight dinner? Try this recipe and let its rich flavors transport you to culinary bliss!
Roasted Red Pepper Risotto
Equipment
- Large skillet or saucepan
- Ladle
- Wooden spoon
- Blender or food processor
Ingredients
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1/2 cup dry white wine
- 4 cups chicken or vegetable stock warmed
- 1 cup roasted red peppers pureed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and Arborio rice, cooking for 2 minutes to lightly toast the rice.
- Pour in the white wine, stirring constantly, until it is mostly absorbed.
- Add the stock one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
- Once the rice is creamy and cooked through (about 20 minutes), stir in the roasted red pepper puree, butter, and Parmesan cheese. Season with salt and pepper.
- Serve warm, garnished with fresh basil and additional Parmesan, if desired.
