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Roasted red pepper risotto

Roasted red pepper risotto, a still from its video, with the channel name and the recipe title in text across it

By Tom · Updated

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  • Serves 4
  • About 50 min
  • Easy

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).

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The recipe

Roasted red pepper risotto

Creamy, comforting and packed with flavour, this roasted red pepper risotto is much easier to make than you might think.

  • Serves 4
  • 15 min prep
  • 27 min cooking
  • 8 min hands-off
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
4 servings
Measurements

Ingredients

Red pepper risotto

To serve

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A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Heat the olive oil (30 ml) in a large sauté pan over a medium-low heat. Add the shallots (4) with a small pinch of salt and cook gently for 5-6 minutes until softened but not coloured. Stir in the garlic (2 cloves) and cook for a further minute until fragrant.

  2. Step 2

    Meanwhile, pour two-thirds of the chicken (1 l) stock into a saucepan and keep it hot over a low heat. Blend the remaining stock with the roasted red peppers (200 g) until completely smooth.

  3. Step 3

    Add the Arborio rice (350 g) to the pan and stir for 1-2 minutes, ensuring every grain is coated in the oil. Pour in the red wine (70 ml) and cook until it has almost completely evaporated.

  4. Step 4

    Begin adding the red pepper (200 g) 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 (1 l) a ladle at a time until the rice (350 g) is tender with a slight bite. This will take around 20-25 minutes.

  5. Step 5

    Remove the pan from the heat and stir through the grated Parmesan (20 g) and Butter (40 g) until the risotto becomes rich and glossy.

  6. Step 6

    Season with the red wine vinegar (15 ml), salt and freshly ground black pepper (200 g) to taste.

  7. Step 7

    Spoon into warm bowls and finish with extra Parmesan (20 g), a drizzle of extra virgin olive oil and a few fresh basil leaves.

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Questions people ask

How long does roasted red pepper risotto take?

About 50 min from start to finish: 15 min of prep, 27 min of cooking, and 8 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.