Roasted Bell Pepper Risotto

Roasted Bell Pepper Risotto is a Mediterranean recipe that serves 6. Watching your figure? This gluten free recipe has 478 calories, 19g of protein, and 17g of fat per serving. For $3.07 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up parmigiano reggiano, chicken stock, white onion, and a few other things to make it today. It works well as a pretty expensive main course. 33 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is brought to you by Food Republic. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Smashed Avocado, Roasted Bell Pepper & Pepper Jack Quesadillas, Israeli Couscous Risotto With Roasted Bell Peppers, and Roasted Bell Pepper Sauce.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

3 sticks celery

8 1/2 cups chicken stock

handful of fresh basil, ripped

1 cup Parmigiano Reggiano

4 ripe plum tomatoes, skinned, deseeded and finely chopped

2 red peppers

1 1/4 cups risotto rice

1/4 cup unsalted butter

1 white onion

half a glass of white wine

2 yellow peppers

Equipment:

sauce pan

bowl

ladle

Cooking instruction summary:

Directions:  Char-grill red and yellow peppers until black, place in bowl, cover with cling film and leave to rest. Peel off black skin and wash off seeds, chop finely and set aside.In a large saucepan, soften onion and celery, then add rice and cook for 5 minutes. Add white wine, then stock, and stir continuously, adding stock ladle by ladle.When rice is almost ready, add chopped, peeled peppers; tomatoes; parmesan; basil; and butter. Stir vigorously to obtain a lovely, creamy consistency. Season with salt and pepper and serve.Try out these risotto recipes on Food Republic:Best Basic Risotto RecipeWild Mushroom Risotto RecipeBarley Risotto With Blue Cheese And Spinach Recipe

 

Step by step:


1. Char-grill red and yellow peppers until black, place in bowl, cover with cling film and leave to rest. Peel off black skin and wash off seeds, chop finely and set aside.In a large saucepan, soften onion and celery, then add rice and cook for 5 minutes.

2. Add white wine, then stock, and stir continuously, adding stock ladle by ladle.When rice is almost ready, add chopped, peeled peppers; tomatoes; parmesan; basil; and butter. Stir vigorously to obtain a lovely, creamy consistency. Season with salt and pepper and serve.Try out these risotto recipes on Food Republic:Best Basic Risotto Recipe

3. Wild Mushroom Risotto Recipe

4. Barley Risotto With Blue Cheese And Spinach Recipe


Nutrition Information:

Quickview
478k Calories
18g Protein
16g Total Fat
55g Carbs
18% Health Score
Limit These
Calories
478k
24%

Fat
16g
26%

  Saturated Fat
8g
55%

Carbohydrates
55g
18%

  Sugar
9g
11%

Cholesterol
41mg
14%

Sodium
777mg
34%

Alcohol
4g
23%

Get Enough Of These
Protein
18g
38%

Vitamin C
131mg
160%

Vitamin A
2150IU
43%

Vitamin B3
8mg
41%

Folate
160µg
40%

Manganese
0.67mg
34%

Phosphorus
297mg
30%

Vitamin B6
0.57mg
28%

Vitamin B1
0.42mg
28%

Vitamin B2
0.44mg
26%

Selenium
18µg
26%

Calcium
238mg
24%

Potassium
790mg
23%

Copper
0.37mg
18%

Iron
3mg
18%

Fiber
3g
14%

Vitamin K
14µg
13%

Magnesium
53mg
13%

Zinc
1mg
12%

Vitamin B5
0.94mg
9%

Vitamin E
1mg
8%

Vitamin B12
0.22µg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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