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  • Recipes
  • Dish type
  • Main course
  • Risotto

A very simplistic, light risotto made with onion and red pepper, white wine and vegetable stock. Serve as a light starter or vegetarian main dish.

2 people made this

IngredientsServes: 4

  • 1 onion, very finely chopped
  • 80g butter, divided
  • 250g Aborio or Carnaroli rice
  • 125ml of dry white wine
  • 1L of vegetable stock
  • 1 red pepper, chopped
  • salt to taste
  • 20g grated Grana Padano ™ or Parmesan cheese
  • 1 tablespoon freshly chopped parsley

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Melt 40g of the butter in a suacepan over medium-low heat; add onion and cook for 15 minutes, stirring often to prevent the onion from browning.
  2. Add rice and stir for about 2 minutes or until it is well coated in butter. Add the wine, stirring constantly until the liquid evaporates. Add stock and simmer for 12 minutes over low heat.
  3. Melt remaining butter in a saucepan; add red pepper, 2 tablespoons of water and simmer until pepper has softened. Season to taste with salt.
  4. Stir cooked red pepper into the risotto; stir and cook for another 4 minutes or until liquid has evaporated.
  5. Garnish with grated cheese and freshly chopped parsley.

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Reviews in English (0)

Spicy Risotto with Red Pepper Recipe

What?! You don’t have a Summer risotto in your repertoire? Light and fresh, this green pea and lemon risotto from the Veganomicon will now be your one and only..
*gluten free *soy free.
I’ve made it my mission to tackle every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
w/Eli Haynes, edited by Luke O’Dell.
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Green Pea and Lemon Risotto with Roasted Red Peppers:
2 red bell peppers.
6 cups vegetable broth.
1 tbsp olive oil.
1 cup finely chopped shallots.
4 cloves garlic, minced.
1/2 tsp dried thyme.
1/2 tsp dried rosemary.
several pinches of freshly ground black pepper.
1/2 cup dry white wine.
1/2 tsp salt.
1 1/2 cups Arborio rice.
1 1/2 cups fresh or frozen peas.
2 tsp grated lemon zest.
2 tbsp fresh lemon juice.
1/2 cup loosely packed chopped fresh parsley, plus extra for garnish.
#vegan #veganomicon #risotto.
“Night Rider” by Neil Krin.
“Mi Amore” Nocturnal Spirits.
“From the Continent” by Chester Coldcut.
“Dat Step” by Gunnar Olsen

Video taken from the channel: The Vegan Test Kitchen

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Recipe Summary

  • 3 tablespoons olive oil
  • 1 sweet onion (such as Vidalia®), diced
  • 1 green bell pepper, diced
  • 4 large portobello mushroom caps, cut into 1/2-inch slices
  • kosher salt and ground black pepper to taste
  • 2 cups Arborio rice
  • ¾ cup dry white wine
  • 6 cups chicken stock, or more if needed
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese

Heat olive oil in a large skillet over medium-low heat. Cook onion in hot oil until softened, about 3 minutes. Add bell pepper and portobello mushrooms to the skillet, season with kosher salt and pepper, and continue cooking another 10 minutes.

Stir Arborio rice into the mushroom mixture. Pour white wine into the skillet cook and stir until the wine is warmed. Add chicken stock 1 1/2 cups at a time, stirring continually to allow each addition to absorb into the rice before adding the next, until all stock is integrated, 20 to 30 minutes. Stir heavy cream into the rice mixture cook about 1 minute. Remove the skillet from heat and stir Parmesan cheese into the risotto. Let sit 5 to 10 minutes before serving.

Reviews ( 13 )

This was so yummy! Super creamy and comforting. It would be great as a side dish or a main meal! I added a little extra cheese and browned some chicken in Cajun spices and added to the risotto once the risotto was finished. It took the risotto from delicious to over the top! I did not have pepperjack on hand, so I just used plain monterey jack cheese. My picky meat and potatoes husband scarfed it down and declared it a winner. I will definitely be making this again! It was great on a cold rainy evening!

I agree with Debbie17 that this recipe was fine but nothing special. Since there's so many other, potentially better recipes to try, I won't bother to make this again.

I'm a little surprised by all the rave reviews. I thought this was fine, but not great. The heaping amounts of corn, green onions, and bell pepper really take center stage, so the risotto feels almost like an afterthought. Not sure it's worth all the time to prepare the risotto, as a result, and would serve over regular cooked long-grain rice next time. Needed more spices too - cumin and hot sauce. I would use have the amount of green onion and double the amount of red bell pepper next time.

This recipe is amazing. A little time-consuming, but what risotto isn't. Every time I make this my roommates love me a little more. I would recommend this recipe as a great meal when you wanna eat something delicious but not feel horrible about the calorie count, or as part of a dinner party. I usually serve with simple grilled meat and either steamed veggies or broiled asparagus. The last time I made this, I didn't have roasted red peppers, so I substituted chopped fresh red peppers and sauteed them with the garlic in the first step. I think this may have been even better, especially if you're cooking for people who don't love roasted red peppers.

This risotto is delicious. I've made it several times for my family, and everyone loves it. It's especially tasty when you use fresh corn in the summer. We all like spicy foods, so I add more hot sauce to taste. This is great as a dish on its own, as well as a side dish with pork tenderloin (or whatever else you might want to eat with it). Highly recommended!

This recipe was fine, but I do not think that it was that special.

Perfect every time! This recipe is amazing! We make it almost every other week. We use reduced fat monterey jack cheese and you don't miss the full fat cheese. We also add some extra hot sauce to give it even more of a kick!

w. o. w. that's really all i can say. I followed recipe as is, and it was fantastic.

This was excellent, but I did make changes (one, inadvertently, and others intentionally). First, I doubled the recipe. I used brown short grain rice in place of white, jalapeno havarti cheese, rather than Monterey Jack because I thought it would give a great flavor (I was right), I added 1 15 oz. can of drained and rinsed organic black beans, and I used an organic papaya pepper sauce, rather than regular hot sauce. After making the recipe & loving it, I realized I only used 1/2 of the broth. The funny thing was that the flavor didn't suffer a bit, though the presence of the rice wasn't quite abundant enough. Anyhow, it was really good. One more thing I think might be tasty to add would be diced (uncooked) zucchini. It would work, trust me. ) Oh, I served this with fresh, warm corn tortillas. I have to admit that I usually get a bit frustrated with people who rate a recipe after they've totally changed it. Now look at me! Sorry, what can I say, but. it was really good. :)

  • 2 red peppers, halved and deseeded
  • 2tbsps olive oil
  • Knob of butter
  • 1 onion, peeled and chopped
  • 350g risotto rice
  • 4tbsps cream sherry
  • 1.5 litres hot vegetable stock
  • 100-130g log goats’ cheese
  • Salt and ground black pepper
  • Chopped fresh parsley, for garnish

Put the red pepper halves on a grill rack, skin-side up, and cook under a medium heat until the skin chars. Now put the peppers in a plastic bag and leave them to cool, then peel off the skins and chop the flesh.

Heat the oil and butter in a pan, add the onion and cook it over a medium heat for 5-7 mins, or until it softens but doesn’t colour.

Add the rice to the pan and cook for 1-2 mins, stirring well, then add the sherry to the pan and stir until most of it evaporates.

Gradually add the hot vegetable stock to the pan, stirring with each addition of liquid, adding enough stock until the rice is just tender.

Cut 4 slices of goats’ cheese and reserve. Chop the rest and stir into the risotto, then add the red pepper and season. Spoon into bowls and place a slice of goats’ cheese on each, grinding over some black pepper before serving. Garnish with chopped parsley.


Roasted Ratatouille

  • 1 eggplant (cut into 1 inch cubes)
  • 1 cup tomatoes (quartered)
  • 1 large zucchini (chopped into 1 inch cubes)
  • 4 cloves garlic
  • Pinch salt
  • Sprinkle of Black Pepper
  • 1/4 cup olive oil


  • 2 tbsp olive oil
  • 2 red onions (finely sliced)
  • 2 cloves garlic (finely sliced)
  • 1 tbsp rosemary (finely sliced)
  • 1 tbsp thyme (finely sliced)
  • 1/4 cup sun dried tomatoes (finely sliced)
  • 2 tbsp dairy free butter
  • 1 cup Risotto Rice
  • 1 cup red wine (make sure it’s safe for vegans)
  • 4 cups vegetable stock
  • 1/4 cup pine nuts1 cup basil (leaves)


Andy knows everything!

Made a damn tasty risotto today and thought I’d share with you the surprisingly simple process involved. Until a few months ago I imagined risotto to be an impossibly complicated and pretentious meal to prepare and no doubt I am not alone in having this opinion. However, I am here to help everyone see the light!

(NB: measurements- weights and times- quoted here are not 100% reliable as I didn’t actually measure anything when I made this)

200g rice (I used normal white rice, but splash out on fancy rice if you feel like it)

1. Top and tail the celeriac, then remove the skin. Dice finely, then sweat over a low heat in the butter for 10 minutes.

2. Add 2/3 – 3/4 of the stock, bring to the boil and then add the rice. Simmer for 10 minutes.

3. While the rice is cooking, roughly chop the leek and then add this and the herbs to the pan. Keep the pan on a low heat until almost all of the liquid has been absorbed.

4. Cut the pepper into strips and then add this and the remaining stock , heating until a thick, creamy consistency is achieved.

5. Serve topped with a little extra pepper and, if you like that kind of thing, a little grated mild cheese.

How do you make goat’s cheese risotto?

This Sweet Red Pepper & Goat’s Cheese Risotto is easy to make and only takes one pan (yeay for less washing up!). Simply saute the onion and pepper to soften and then add the thyme and rice to briefly toast. Then start to add the stock and wine slowly. This is when you need to pay a little attention. Over the next 10 minutes or so gradually add the remaining stock a little at a time until all is used, then you can simmer away on a low heat for the entire stock to be absorbed. Add the asparagus around 10 minutes before the end so it doesn’t overcook. Finally stir the goat’s cheese in right at the end so it coats nicely while the dish is nice and hot.

Roasted Red Pepper Risotto & Garlicky Chicken Thighs

Inspired by my lack of food shopping this week, I pulled a few things from the pantry to make this dish. It was hubs approved, fyi. Aiming to keep this a one-pot meal, I heated the stock in the microwave as needed … please don’t judge me.


  • 3 cloves Garlic, Chopped
  • 4 cups Chicken Stock
  • 1-¼ pound Boneless, Skinless Chicken Thighs
  • ½ teaspoons Salt, Or As Needed To Season Chicken
  • ¼ teaspoons Ground Black Pepper, Or As Needed To Season Chicken
  • 1 Tablespoon Olive Oil
  • 4 whole Roasted Red Peppers (from A Jar)
  • 1 whole Medium Onion, Chopped
  • 1 cup Arborio Rice
  • ¼ teaspoons Dried Thyme
  • 1 Tablespoon Butter
  • ½ cups Freshly Grated Parmigiano-reggiano, Plus Additional For Serving


Put the stock in a small saucepan, bring it to a boil, then put heat on medium-low to keep it warm until later.

Season the chicken to taste with salt and pepper and set it on a plate.

In a large skillet, heat oil over medium heat. When hot, add garlic and sauté for a minute. Then layer chicken thighs over the garlic pieces. Brown chicken on both sides. When cooked through (it should take roughly 4-5 minutes per side depending on the thickness of the meat, and internal temperature should be 165 F) remove chicken from pan, put it on a clean plate and wrap in foil to keep warm.

While chicken is browning, use a blender or food processor to puree 4 large pieces of the marinated roasted red peppers, or enough to yield 1 cup of puree. Set aside.

Add chopped onion into the pan with the chicken drippings and cook until translucent, about 3-4 minutes. Add rice and thyme, stir to coat well. Add 1 cup of hot stock, stirring constantly until absorbed into the rice. Then repeat this twice with two more cups of stock. Add pepper puree and butter, stir well to incorporate. Add last cup of stock and grated Parmigiano-Reggiano, stir well and remove from heat. Taste, adjust seasoning if necessary and let it sit 5 minutes.

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