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.
|Roasted Red Pepper & Parmesan Risotto
|4 cups of risotto
Please note that these are estimated times and servings, and they may vary based on individual cooking techniques and preferences. Additionally, the nutrition information per serving can vary depending on portion size and specific ingredients used, so it’s recommended to calculate the exact nutritional values based on the specific products you use when preparing the dish.
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?
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 2 roasted red peppers, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Prepare the Roasted Red Peppers
Begin by roasting the red peppers. Preheat your oven to 400°F (200°C). Place the whole red peppers on a baking sheet and roast for about 30-40 minutes, turning them occasionally, until the skin is charred. Remove from the oven, let them cool slightly, then peel off the skin, remove seeds, and dice the roasted red peppers.
Warm the Broth
In a saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Once heated, reduce the heat to low and keep the broth warm.
Sauté the Onions and Garlic
In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Add the minced garlic and sauté for another minute.
Toast the Rice
Add the Arborio rice to the skillet and cook for about 2-3 minutes, stirring constantly until the rice grains become slightly translucent around the edges.
Deglaze with Wine
Pour in the dry white wine and stir continuously until the liquid is mostly absorbed by the rice.
Start Adding Broth
Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente, usually about 18-20 minutes.
Add Roasted Red Peppers
About halfway through cooking the rice, add the diced roasted red peppers to the risotto and continue stirring.
Once the rice is cooked al dente and has a creamy consistency, remove the skillet from heat. Stir in the grated Parmesan cheese and remaining tablespoon of olive oil. Season with salt and black pepper to taste.
Garnish and Serve
Garnish the Roasted Red Pepper & Parmesan Risotto with fresh parsley and additional Parmesan if desired. Serve hot and enjoy this creamy, delightful Italian dish!
Nutrition Per Serving
- Calories: 400 calories per serving
- Protein:12 grams
- Carbohydrates:60 grams
- Fat:15 grams
- Fiber:4 grams
- Sugars:5 grams
- Sodium:1000 mg
Please note that these nutritional values are approximate and can vary based on specific ingredients and portion sizes used. It’s advisable to calculate precise nutrition information based on the exact ingredients and quantities you use in your recipe.