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 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
- 2
Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
- 4
Sprinkle in the paprika and dried thyme, and season with salt and black pepper.
- 5
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.
- 6
Stir in the diced roasted red peppers and cook for an additional 2-3 minutes until they are heated through.
- 7
Remove the pan from the heat, and stir in the grated Parmesan cheese until it's melted and the risotto is creamy.
- 8
Serve the Roasted Red Pepper Risotto hot, garnished with fresh basil leaves.