Roasted Red Pepper Risotto (Creamy, Easy & Full of Flavour)

https://www.youtube.com/watch?v=iIKXpLbWepk

Creamy, comforting and packed with flavour, this roasted red pepper risotto is much easier to make than you might think. With a little patience and a few simple ingredients, you'll have a rich, silky risotto that's perfect for any night of the week.

Roasted Red Pepper Risotto (Creamy, Easy & Full of Flavour)

Red Pepper Risotto

Serves 4

30ml olive oil

4 shallots, finely diced

2 garlic cloves, finely grated

350g Arborio rice

70ml red wine

1 litre hot chicken stock

200g roasted red peppers (from a jar)

15ml red wine vinegar

40g unsalted butter

20g Parmesan, finely grated

Salt and black pepper

To Serve

Extra grated Parmesan

Extra virgin olive oil

Fresh basil leaves

Heat the olive oil in a large sauté pan over a medium-low heat. Add the shallots with a small pinch of salt and cook gently for 5-6 minutes until softened but not coloured. Stir in the garlic and cook for a further minute until fragrant.

Meanwhile, pour two-thirds of the chicken stock into a saucepan and keep it hot over a low heat. Blend the remaining stock with the roasted red peppers until completely smooth.

Add the Arborio rice to the pan and stir for 1-2 minutes, ensuring every grain is coated in the oil. Pour in the red wine and cook until it has almost completely evaporated.

Begin adding the red pepper stock one ladle at a time, stirring regularly. Allow each addition to be almost fully absorbed before adding the next. Once all of the red pepper stock has been used, continue adding the hot chicken stock a ladle at a time until the rice is tender with a slight bite. This will take around 20-25 minutes.

Remove the pan from the heat and stir through the grated Parmesan and Butter until the risotto becomes rich and glossy.

Season with the red wine vinegar, salt and freshly ground black pepper to taste.

Spoon into warm bowls and finish with extra Parmesan, a drizzle of extra virgin olive oil and a few fresh basil leaves.

Tom's Tip

For the creamiest risotto, remove the pan from the heat just before the rice reaches your preferred texture. As you stir in the butter and Parmesan, the rice will continue to cook slightly while becoming beautifully silky. If the risotto feels too thick, simply loosen it with a splash of hot stock before serving.