Roasted Red Pepper Risotto

Ingredients (serves 2-4)

For roasted red pepper sauce:

7 red peppers, washed

For the roasted red pepper risotto:

1 cup rice

1 medium onion, diced finely

2 Tablespoon olive oil

3 cups vegetable/chicken broth

2 cups red pepper sauce (previously made)

¬Ĺ cup parmesan cheese (optional)


For the roasted red pepper sauce:

  1. Preheat oven to 400 degrees F. Place peppers on foil covered cookie sheet and place in oven. Roast peppers, turning occasionally for about 30 minutes, or until skins puff up and they are almost blackened.
  2. Remove from oven and place in a bowl covered with plastic wrap. Allow peppers to sweat for about 5 minutes. When they are cool enough to handle, peel and deseed them.
  3. Reserve one pepper and slice into small cubes. Place rest of peppers and their juices into a food mill. Using the largest disk, force the peppers through the sieve into a large bowl. Save for next step.

For the roasted red pepper risotto:

  1. Simmer vegetable broth in a saucepan.
  2. Heat olive oil in saucepan over medium heat. Add onion and cook until soft, about 3 minutes.
  3. Add the rice and stir over medium heat about 3 minutes or until grains are separate, add the sliced pepper and stir.
  4. Add a ladle of stock and cook stirring often until the stock is just absorbed. Add another ladle of liquid, this time using the red pepper sauce. Again cook stirring often until the rice is almost dry. Continue cooking over medium heat and adding a ladle of liquid, alternating vegetable stock and red pepper sauce, for about 25 to 30 minutes.
  5. The rice is done when it is tender and liquid is absorbed. Add parmesan cheese.

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