If you read my post for Winter Squash Wheat Berry Risotto, you are well aware of my thoughts on risotto. Easy and quick to prepare — despite its reputation for being labor-intensive — this creamy and comforting rice dish is always sure to satisfy me. With an endless array of possible ingredient additions, I could be happy eating various risottos for dinners throughout the week.
This particular recipe features a clean and simple flavor profile. Light white wine and rich vegetable stock are accompanied by a chopped roasted red pepper and a grating of flavorful Parmesan cheese to create an earthy — yet elegant — risotto. John and I enjoyed this dish as a main course, but the risotto would also be lovely paired with a hearty protein such as roasted chicken or pan-seared tofu.
Leftover risotto can be enjoyed gently reheated with an extra splash of vegetable stock; formed into patties, lightly coated in breadcrumbs, and pan-fried in a bit of olive oil; or brought to work and eaten straight out of the fridge — as I plan to do.
Do you have a favorite type of risotto to make and/or eat?
Roasted Red Pepper & Parmesan Risotto
- 1 large red bell pepper, preferaly organic
- 4 cups fat-free, low-sodium vegetable stock (32 fluid oz container)
- 2 teaspoons olive oil
- 1 large shallot, chopped
- 1 cup uncooked Arborio rice
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- Preheat oven to broil.
- Place whole red bell pepper on a foil-lined baking sheet and broil until skin blackens and blisters, turning periodiocally, about 10-15 minutes.
- Carefully transfer roasted pepper to a sealable plastic bag, seal, and let sit for about 20 minutes.
- Meanwhile, bring vegetable stock to a simmer over low heat.
- Remove roasted pepper from plastic bag; gently peel off the charred skin, and stem and seed pepper. Discard skin, stem, and seeds. Chop pepper and set aside.
- Heat olive oil in a medium saucepan (or risotto pan) over medium-high heat. Sauté the chopped shallots until soft and translucent, about 3 minutes. Add in the rice and garlic, sauté for 1 minute. Stir in the chopped roasted red pepper. Add white wine to pan, and cook for 30 seconds, stirring.
- Add 1/2 cup of the warm vegetable stock to the rice mixture. Cook until the liquid has been absorbed by the rice, stirring constantly, about 1-2 minutes. Continue to add vegetable stock, 1/2 cup at a time, stirring constantly until the liquid has been absorbed before adding more stock. The risotto will take about 20 minutes to cook fully. If there is leftover vegetable stock, reserve for another use.
- When rice is cooked, but still has a “bite” to it, season to taste with salt and pepper. Stir in Parmesan cheese and serve.