Roasted Red Pepper Risotto

A rich and creamy Roasted Red Pepper Risotto made in an unconventional way that’s simple with little fuss. Eat it alone with some grated Parmesan or serve as a side with your favorite protein.

Red pepper risotto was served at one of our favorite Italian restaurants alongside a thick juicy pork chop, and it was phenomenal. The red color was vibrant, the risotto was flavorful from the roasted red peppers, and the texture was creamy. It was a dish I could easily make at home using my no-fuss technique. Now you can make it too.

Roasting the peppers yourself will give a stronger flavor because the peppers won’t be sitting in a jar of liquid. Again, I’ve made this both ways and both were delicious. Sometimes you just want to skip a few steps and that’s okay.

After sautéing the onion and garlic, add the rice and stir to coat. Then stir in some vermouth or white wine and let that get soaked in.

The roasted peppers are blended with the chicken stock and then are slowly added to the rice. Once this step is completed, add some salt and taste the liquid until it achieves a flavor you like.

Want to know my secret for brightening this red pepper risotto? It’s red wine vinegar. Adding a touch of red wine vinegar gives it just what it needs to take it from delicious to phenomenal.

Give it a stir, bring to a boil, then reduce the heat so it simmers on low. As it cooks, stir occasionally until the liquid is absorbed and it’s thick and creamy. Taste the rice - it should have a slight bite to it. 

Remove from heat and stir in the butter and Parmesan cheese. That’s it. You’re done.

Plate it with some more grated Parmesan on top. You can serve alongside some grilled shrimp, fish, beef, lamb, pork...did I miss anything? Basically pair it with your favorite protein or vegetables or with salad.

Tools you’ll need to make this delicious roasted red pepper risotto:

Pot or heavy duty skillet

A wooden spoon/spatula

Measuring cup

Blender

Try some of my other rice dishes:

• Spinach Rice
• Cilantro Lime Rice
• Perfect Rice Pilaf
• Perfect Rice
• Julia’s Mushroom Risotto

How about some more delicious Italian dishes?

• Creamy Fettuccine with Peas and Ham
• Roasted Sausages and Grapes
• Angel Hair with Sautéed Tomatoes
• Zucchini Frittata
• Sausage Pasta Bake with Mozzarella
• Baked Rigatoni with Three Cheeses

Life is too short for mediocre food. Mangia!

This post contains affiliate links for the products I use in my kitchen.

Roasted Red Pepper Risotto

PRINT PIN SAVESaved!

A rich and creamy Roasted Red Pepper Risotto made in an unconventional way that’s simple with little fuss. Eat it alone with some grated Parmesan or serve as a side with your favorite protein.

Serves 4 - 6

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Author: Natalie Gregory

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 sweet onion diced
• 2 cloves garlic minced
• 1 ½ cups Arborio rice
• ¼ cup white wine or vermouth
• 4 cups low sodium chicken stock divided
• 2 red bell peppers* See Notes
• 2 - 3 teaspoons red wine vinegar
• kosher salt or sea salt or to taste
• 2 tablespoons butter
• ½ cup freshly grated Parmesan cheese

Cook ModePrevent your screen from going dark

Instructions

Roasting the peppers:

• Set the oven rack to the upper third position in the oven. Place the peppers on a baking sheet and broil until charred. You will need to keep an eye on it. Turn when the tops are charred and continue until the whole pepper is pretty much blackened. Place the peppers in a bowl and cover with plastic wrap so they can steam and soften. When they are cooled, remove the charred skin but do not rinse. Pull off the stems. The peppers should easily separate into sections. Using your knife, scrape off seeds. Then continue with the recipe.

For the Red Pepper Risotto:

• Add oil to a large skillet over medium high heat, and sauté the onions until translucent. Do not let it brown. Add the garlic and stir until fragrant.
• Meanwhile, add the peppers and about half of the stock into a blender. You don’t have to measure. Blend until smooth.
• Add the rice and stir until each grain is fully coated with the oil mixture.
• Raise the heat, pour in the wine, and allow it to evaporate. The rice will start to release its starch and already start to look creamy.
• Add the blended chicken stock then add remaining into the blender to “wash” it out and add it into the pot. Add some salt. Taste the liquid and adjust to your liking.
• Add the red wine vinegar. I find this brightens the risotto and adds some zing to the roasted red peppers.
• Once it comes to a boil, stir, and lower heat. Give it a stir and let it simmer for 20 minutes, stirring it occasionally.
• Remove from heat.
• Stir in the butter and Parmesan. Taste and adjust for salt. It will thicken up as after adding in cheese and also as it sits. A perfect risotto should spread slightly on the plate when served and never clump up.
• The risotto thickens as it sits and cools. You can add a little water or stock to loosen.

Notes

*If using jarred, remove 2 whole peppers and drain before blending. I’ve used both a 12 ounce and 16 ounce of jarred peppers and the difference is minimal. The important thing is to drain the excess liquid before blending with the chicken stock.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!