Roasted Red Pepper Risotto

Ingredients

• 2 red bell peppers, fire-roasted and peeled 2 red bell peppers, fire-roasted and peeled
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15g) chopped fresh basil 1 tablespoon (15g) chopped fresh basil
• 1 tablespoon (15g) chopped fresh parsley 1 tablespoon (15g) chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 20 minutes, or until the skin is charred and blistered.
2. 2.
   Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will make it easier to peel off the skin.
3. 3.
   Once the peppers have cooled, peel off the skin, remove the seeds, and chop them into small pieces.
4. 4.
   In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
5. 5.
   Add the Arborio rice to the saucepan and stir it for a minute, ensuring that each grain is coated with the oil and butter mixture.
6. 6.
   Pour in the white wine and cook until it evaporates, stirring constantly.
7. 7.
   Begin adding the vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed by the rice before adding the next.
8. 8.
   After adding about half of the broth, stir in the chopped roasted red peppers.
9. 9.
   Continue adding the remaining broth gradually, stirring constantly, until the rice is cooked al dente and has a creamy consistency. This process should take approximately 20-25 minutes.
10. 10.
    Stir in the grated Parmesan cheese, chopped basil, and parsley. Season with salt and pepper to taste.
11. 11.
    Remove the risotto from the heat and let it rest for a few minutes before serving.
12. 12.
    Serve the Roasted Red Pepper Risotto hot, garnished with additional grated Parmesan cheese and fresh herbs if desired.

Treat your ingredients with care...

• Roasted Red Peppers — To fire-roast the peppers, you can either place them directly on a gas stove burner or broil them in the oven until the skin is charred. Make sure to turn them occasionally for even roasting. After roasting, place the peppers in a bowl and cover them to steam, which will help in peeling off the skin easily.

Tips & Tricks

• For a smokier flavor, you can use a combination of red and yellow bell peppers.
• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use homemade vegetable broth for the best flavor, or choose a high-quality store-bought option.
• Experiment with different herbs like thyme or oregano to add your own twist to the dish.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Roasted Red Pepper Risotto as a main course, accompanied by a fresh green salad and crusty Italian bread. It pairs well with a glass of dry white wine.

Presentation advice

Garnish the dish with a sprinkle of fresh herbs, such as basil or parsley, and a dusting of grated Parmesan cheese. Serve it in shallow bowls to showcase the vibrant red color of the peppers.