Roasted Bell Pepper Risotto
Roasted Bell Pepper Risotto
5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes
Servings: 4
Explore the rich and delightful flavours of the Roasted Bell Pepper Risotto, a dish that marries simplicity with elegance. This recipe brings together the creaminess of risotto with the sweet and smoky notes of roasted bell peppers.

Nutrition: per serving



  • 300 g Arborio Rice
  • 1 L Vegetable Stock
  • 2 Bell Peppers Red, roasted and diced
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
  • 2 tbsp Olive Oil
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • Salt and Black Pepper To taste
  • 50 g Parmesan Cheese Grated
  • Basil Fresh leaves for garnish


  • Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
  • Sprinkle in the paprika and dried thyme, and season with salt and black pepper.
  • Begin adding the vegetable stock gradually, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is tender and creamy. This should take around 18-20 minutes.
  • Stir in the diced roasted red peppers and cook for an additional 2-3 minutes until they are heated through.
  • Remove the pan from the heat, and stir in the grated Parmesan cheese until it’s melted and the risotto is creamy.
  • Serve the Roasted Red Pepper Risotto hot, garnished with fresh basil leaves.

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