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:
covered percent of daily need
