Red Pepper Risotto

Red Pepper Risotto Recipe

Red Pepper Risotto Recipe

Recipe by GeeDeeCourse: MainCuisine: ItalianDifficulty: Medium


Prep time


Cooking time




Total time



A simple, light risotto made with onion and red pepper, white wine, and vegetable stock. Finished off with grated Italian cheese and freshly chopped parsley. Serve as a light starter or vegetarian main dish.


  • 3 tbsp extra virgin olive oil, plus extra to serve

  • 1 onion, finely chopped

  • 1 celery stalk, finely chopped

  • 2 garlic cloves, crushed

  • 2 red peppers, deseeded, quartered and thinly sliced

  • 175g arborio rice

  • 100ml dry white wine

  • 1 liter fresh vegetable stock, warmed in a pan

  • 25g grated Italian Parmesan Cheese, plus extra to serve

  • 25g unsalted butter

  • large handful of fresh parsley or rocket leaves


  • Heat the oil in a large pan.
  • Sweat off the onion, celery, garlic and ½ the pepper with a pinch of salt over a low heat, stirring often, until soft and the onion is translucent.
  • Place the remaining pepper in a food processor with 4 tbsp water and whizz to a coarse paste; set aside.
  • Add the rice to the pan and stir for a couple of minutes making sure all the rice is coated with the onion mix, then add the wine and simmer until the wine has evaporated.
  • Add the red pepper puree and stir in, now, using a ladle, add 2 ladlefuls of warm stock, stir in and allow to simmer (stirring continuously) until the stock has been absorbed
  • Continue adding the stock, a ladleful at a time, stirring and allowing it to be absorbed before adding the next.
  • This will take around 10 minutes of stirring continuously to help the rice turn creamy.
  • When all the stock has been added and the rice is soft but with a little bite,(al dente) remove from the heat and stir in the parmesan, butter, and season well with black pepper.
  • Leave to stand for 3 minutes under a lid, then taste and season if necessary and serve topped with more parmesan, a sprinkling of freshly chopped parsley or torn rocket leaves, and a splash more oil.

Recipe Video