Golden-Pepper Risotto
Ingredients
- 4 small yellow bell peppers, roasted
- 2 1/2 cups water ⓘ
- 1 (10 1/2-ounce) can low-salt chicken broth ⓘ
- 2 teaspoons olive oil ⓘ
- 1/2 cup minced onion ⓘ
- 1 1/2 cups uncooked Arborio rice or other short-grain rice
- 1/2 cup dry white wine ⓘ
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese ⓘ
- 2 tablespoons minced fresh parsley ⓘ
- 2 teaspoons stick margarine or butter ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
Instructions
- Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.
- Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Heat the oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed and chopped peppers, and cook 2 minutes, stirring constantly. Remove from heat; stir in Parmesan cheese and the remaining ingredients.
Nutrition & Diet Analysis (per serving)
802
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).