Risotto with Peppers

18 Reviews
100% would make this recipe again

Rice cooked in a broth with peppers.

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Preparation : 10 min Cooking : 20 min
400 calories/serving

Ingredients

1 onions, finely chopped 200 g
1 yellow or red sweet peppers, cut into 1 cm squares 200 g
1 1/2 cup chicken broth 375 mL
1 tbsp butter, unsalted 14 g
1 tbsp olive oil 15 mL
3/4 cup arborio rice 150 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Prepare the peppers then cut them into small squares (about 1 cm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Melt the butter and oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent, then add the peppers and continue to cook 2 min. Add the rice , then sauté 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
  4. Cook the risotto using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese, then serve.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

400

Fat

10 g

16 %

Saturated 3.8 g
+ Trans 0.2 g

20 %

Cholesterol

10 mg

Sodium

50 mg

2 %

Carbohydrate

74 g

25 %

Fibre

3 g

13 %

Sugars

7 g

Net Carbs

71 g

Protein

8 g

Vitamin A

32 %

Vitamin C

269 %

Calcium

7 %

Iron

8 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 0
Fats 2
More info
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Reviews

18 Reviews (16 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Vegetables | Main courses/Entrées | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

This is a colorful and tasty risotto. I had a lot of red and yellow peppers from our CSA farm share and this was a good way to use some of them in an enjoyable supper dish.

Useful 0
february 27, 2009 | I would make this recipe again

Very tasty risotto. The peppers give it a nice sweet taste. Would be great with simple fish, chicken, or pork dishes.

Useful 0

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