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.
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.
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 422kcalCarbohydrates: 70gProtein: 10gFat: 11gSaturated Fat: 3gCholesterol: 9mgSodium: 1198mgPotassium: 245mgFibre: 4gSugar: 6gVitamin A: 2538IUVitamin C: 80mgVitamin D: 0.1µgCalcium: 168mgIron: 4mg
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