Best 2 Roasted Red Pepper Risotto Recipes

Embark on a culinary journey to savor the vibrant flavors of roasted red pepper risotto, an Italian dish that combines the sweet and smoky notes of roasted peppers with the creamy decadence of risotto. This delightful dish is a symphony of textures, where tender rice grains dance in a luscious sauce infused with roasted red pepper puree, creating a rich and flavorful tapestry. As you dive into this culinary masterpiece, let the tantalizing aroma of roasted peppers tantalize your senses, while the creamy texture of the risotto tantalizes your taste buds. Prepare to be captivated by the vibrant hue of roasted red peppers, transforming the risotto into a feast for the eyes.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER

Southwestern Risotto With Corn and Roasted Red Pepper image

A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish.

Provided by appleydapply

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 cups water
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon salt
2 teaspoons olive oil
1 cup uncooked arborio rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onion
3/4 cup shredded monterey jack cheese (optionally with jalapeno peppers)
1/4-1/2 teaspoon hot sauce
2 cups frozen whole kernel corn, defrosted
1/2 cup chopped cilantro
2/3 cup chopped roasted red pepper
additional salt and pepper, if desired

Steps:

Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

ROASTED RED PEPPER RISOTTO

ROASTED RED PEPPER RISOTTO image

Categories Pasta Simmer

Number Of Ingredients 8

Ingredients

3 c. chicken broth
1/2 tsp. olive oil
1 large shallot, diced
1/4 tsp. minced garlic
1/4 c. Arborio rice
2 tbsp. freshly grated Parmesan cheese
salt and pepper to taste
1/4 red bell pepper

Steps:

1. Heat the chicken stock in a saucepan and keep hot over low heat. 2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the shallot and garlic; cook 1 minute. 3. Add the rice to the garlic mixture, stir and turn the heat to low. Add about 1/4 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. 4. Continue to add the stock 1/4 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. 5. While the risotto is cooking, preheat the broiler to roast the red pepper. Slice the pepper in half lengthwise and remove the seeds. Place the 2 halves on a cookie sheet (skin side up). Broil until the skin is evenly blistered, about 5 to 8 minutes. Put the pepper in a bowl, cover tightly with plastic wrap and let sit for 5 minutes. Uncover, peel off the skin and slice the pepper into strips. 6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the red pepper strips. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. 7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and red pepper strips.

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for Arborio or Carnaroli rice, which are specifically designed for risotto and hold their shape well.
Toast the rice: This step helps to develop the flavor of the rice and prevent it from becoming mushy.
Cook the risotto slowly and patiently: Risotto takes time to cook properly. Don't rush the process, or you'll end up with a soupy mess.
Stir the risotto frequently: This helps to prevent the rice from sticking to the bottom of the pan and ensures that it cooks evenly.
Use a good quality broth: The broth is what gives risotto its flavor, so it's important to use a good quality one. Homemade broth is always best, but if you're using store-bought broth, make sure it's low in sodium.
Add the roasted red peppers towards the end of cooking: This will help to preserve their flavor and color.
Season the risotto to taste: Risotto should be flavorful, but not overpowering. Add salt, pepper, and other seasonings to taste.
Serve the risotto immediately: Risotto is best when served hot and fresh. If you need to make it ahead of time, reheat it gently over low heat, stirring constantly.

Conclusion:

Roasted red pepper risotto is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make this restaurant-quality dish at home.