Roasted Red Pepper Risotto

A beautifully easy and festive dish for an everyday dinner or jazz it up for a group.  Wonderful as a main dish or a side with protein.  

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Roasted Red Pepper Risotto

Keyword: Gluten Free, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 2 jars roasted red bell peppers 12 oz jars, drained
  • 5-6 cups chicken or vegetable broth
  • 5 tbsp unsalted butter
  • 1 shallot minced
  • Kosher salt
  • 5 cloves of garlic minced
  • 2 cups Arborio rice
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 cup grated Parmesan cheese

To Serve:

  • 1 cup arugula
  • Juice of 1 lemon
  • Olive oil
  • Grated Parmesan
  • Black pepper


  • In a blender or food processor, blend the drained peppers until smooth.
  • In a large saucepan, whisk together broth and pepper puree. Heat over medium and cover until ready to use.
  • Heat butter in a large skillet and over medium heat. Add shallots. Sauté́ until slightly starting to become translucent, about 3-5 minutes. Season with 1 tsp salt. Add garlic cook for 30 more seconds. Add rice to pan, stirring frequently so rice can start to slightly toast.
  • Very slowly, pour 2 cups of broth mixture into the rice. Add 1 tsp of salt, pepper, paprika and stir. Simmer over a medium low heat until rice absorbs the liquid. Continue adding broth, 1-2 ladles at a time until rice is fully cooked. Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat.
  • In a small bowl, combine the arugula with lemon juice and a few teaspoons of olive oil.  Gently massage arugula to coat but don’t overwork.
  • To serve, plate risotto.  Top with small handful of dressed arugula.  Garnish with freshly grated Parmesan and a few cracks of black pepper.


Serves 4-6
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