5.0 from 3 votes
Roasted Bell Pepper Risotto
Explore the rich and delightful flavours of the Roasted Bell Pepper Risotto, a dish that marries simplicity with elegance. This recipe brings together the creaminess of risotto with the sweet and smoky notes of roasted bell peppers.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 422 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 300 g arborio rice
- 1 L vegetable stock
- 2 bell peppers Red, roasted and diced
- 1 onion Finely chopped
- 2 cloves garlic Minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- salt and black pepper To taste
- 50 g Parmesan Cheese Grated
- basil Fresh leaves for garnish
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
- Sprinkle in the paprika and dried thyme, and season with salt and black pepper.
- Begin adding the vegetable stock gradually, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is tender and creamy. This should take around 18-20 minutes.
- Stir in the diced roasted red peppers and cook for an additional 2-3 minutes until they are heated through.
- Remove the pan from the heat, and stir in the grated Parmesan cheese until it's melted and the risotto is creamy.
- Serve the Roasted Red Pepper Risotto hot, garnished with fresh basil leaves.
Cup of Yum
Notes
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Calories
422kcal
(21%)
Carbohydrates
70g
(23%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
9mg
(3%)
Sodium
1198mg
(50%)
Potassium
245mg
(7%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2538IU
(51%)
Vitamin C
80mg
(89%)
Vitamin D
0.1µg
Calcium
168mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 422
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 1198mg | 50% |
| Potassium | 245mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2538IU | 51% |
| Vitamin C | 80mg | 89% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.