Bell Pepper Risotto

Name: Bell Pepper Risotto
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: Carnaroli rice 1.67 cups; Yellow peppers 8.3 oz; Red peppers 1 ½ cup; Celery stem 1; White onions 1; Carrots 1; Shallot 1.1 oz; Extra virgin olive oil 2 tbsp; White wine ¼ cup; Butter 1 ½ tbsp; Parmigiano Reggiano PDO cheese to grate 1.8 oz; Fine salt to taste; Black pepper to taste; Mint little leaves 4

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508

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 508
Carbohydrates g 76.2
of which sugars g 6.1
Protein g 11.5
Fats g 16.3
of which saturated fat g 6.09
Fiber g 3.5
Cholesterol mg 24
Sodium mg 975

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Serving: 4
Cost: Low

PRESENTATION

Bell pepper risotto—you know, the classic dish from Northern Italy—is where they really nail the art of a delicious Italian rice dish. One cool trick? They peel the peppers. Makes them easier to digest and, honestly, amps up their sweet and tender flavor. Pretty simple. The long simmering time? It's not just about softening those peppers; it gives the risotto this creamy texture and delicate taste that’s way better than many other homemade risotto recipes. The rice and peppers kind of meld together in this magical way, especially as the peppers break down and just blend in perfectly. For a pop of color, folks often mix red, yellow, or orange peppers, creating a dish that looks as good as it tastes.

In Italy, cooks love playing around with red pepper risotto because it’s super versatile. And look, during the summer, some make a lighter, almost salad-like version. Others might go all out by adding creamy pasta with peppers or maybe even peanuts and cheese for a twist. Each variation keeps that special moist, golden risotto texture, while letting you mess around with flavors. It’s all about finding what you really love and using fresh, local ingredients. That’s the heart of a good creamy risotto recipe—easy steps, a bit of patience, and making the main ingredients shine. Whether you’re going for a full-on roasted bell pepper risotto or trying something new with risotto and vegetables, these Italian techniques make the dish both delicious and satisfying. You end up with a bowl that’s comforting, filling, and a bit fancy without much fuss. For sure. Exactly what you want from a home-cooked meal. Plus, it’s a fantastic way to bring a touch of Italy to your dinner table. Which is great. Makes every bite a little celebration of flavors.

INGREDIENTS

508

Calories per serving

Carnaroli rice 1.67 cups (320 g)

Yellow peppers 8.3 oz (235 g)

Red peppers 1 ½ cup (235 g)

Celery 1 - stem

White onions 1

Carrots 1

Shallot 1.1 oz (30 g)

Extra virgin olive oil 2 tbsp (30 g) -

White wine ¼ cup (65 g)

Butter 1 ½ tbsp (20 g)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate

Fine salt to taste

Black pepper to taste

for garnish: Mint 4 - little leaves

Preparation

How to prepare Bell Pepper Risotto

To prepare the bell pepper risotto, start by washing the bell peppers, then place them in a pot full of water 1 and bring to a boil for 15 minutes, covering with a lid 2 and turning them occasionally. After 15 minutes, remove the bell peppers from the boiling water (keep the water you cooked them in) using kitchen tongs, being careful to retain the cooking water 3

Place the bell peppers on a cutting board and cover them with a glass bowl 4, alternatively, you can put the bell peppers in a bowl covered with plastic wrap. This way, it will be easier to remove the outer skin. Now prepare the vegetable broth: wash the carrot, celery, and peel the onion, cut the vegetables into coarse pieces 5 and pour them into the reserved cooking water of the bell peppers 6 and bring to a boil, cooking for 30 minutes.

Now take the hot bell peppers, cut the top with a knife to remove the stem 7 then peel off the outer skin 8, cut them in half to remove the seeds inside, and cut them first into strips 9 and then into cubes.

In a large saucepan, heat the olive oil, add the chopped shallot 10, and let it wilt for about 7-8 minutes over low heat, stirring often to prevent the shallot from burning. Add the rice 11 and toast it for 5 minutes. Then deglaze with the white wine 12 and let it evaporate.

Cook the rice by gradually adding the vegetable cooking broth 13, making sure to let the liquid be absorbed before adding more, stirring the rice often to prevent it from sticking. The risotto will take about 15-18 minutes to cook (for safety, we recommend tasting to see if it needs to cook longer); 10 minutes before the end of cooking, add the bell peppers and continue cooking the risotto 14. Finally, finish cooking the rice and at the end season with salt and pepper; then stir in the butter 15

also add the grated cheese 16. Stir to incorporate the ingredients well: you will obtain a creamy, delicate, and at the same time flavorful risotto. Your bell pepper risotto is ready 17, serve it hot, garnishing the plate with fresh mint leaves 18!

Storage

We recommend consuming the bell pepper risotto immediately; if any is left over, you can store it in the refrigerator for up to one day. Freezing is not recommended.