Bell Pepper Risotto

VegetarianDairy
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil ⓘ
  • 1 medium onion, diced fine ⓘ
  • 2 garlic cloves, diced
  • 1 cup arborio rice
  • 1 1/2 cups diced bell peppers (red, yellow, green, orange) ⓘ
  • 4 cups heated vegetable stock ⓘ
  • 1/2 cup shredded parmesan cheese ⓘ

Instructions

  1. Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly.
  2. Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.

Nutrition & Diet Analysis (per serving)

695 kcal 35% DV
Protein Fat Carbs

Macronutrients

Protein 13.1g 26% DV
Total Fat 59g 76% DV
Carbs 28.9g 11% DV
Fiber 1.2g 4% DV
Sugar 2.6g 5% DV

Electrolytes

Sodium 516.5mg 22% DV
Potassium 206.8mg 4% DV
Cholesterol 80mg 27% DV

Vitamins & Minerals

Vitamin A 13.3mcg 1% DV
Vitamin C 0.5mg 1% DV
Vitamin D 0.1mcg
Calcium 214.8mg 17% DV
Iron 2.5mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

parmesan cheese onion garlic butter olive oil

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