Roasted Red Pepper Risotto

Store cupboard cooking that feeds your soul and body

Servings: 2

Author:

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Course:

Main Course Appetizer

Cuisine:

Italian

Keywords:

Rice bowl Risotto simple comfort food Italian Garlic easy cooking Entertaining Family roasted red pepper Dinner Crowd Pleaser kids Dinner Party basil Cupboard bell pepper pepper Easy Entertaining date night Ingredient Low Effort broth Red Arancini garlic oil

🧂 Ingredients

1 Jar Roasted Red Peppers

Around 320g when drained
500 ml Vegetable Stock
1 Onion
1 Clove Garlic
1 tbsp Garlic Oil
2 tbsp Tomato Puree
150 grams Risotto Rice

Arborio, Caraoli, Vialone Nano
A handful Fresh Basil Leaves

Instructions

1 Time to Prep

Drain the Jar of Roasted Red Peppers and add to a blender. Whizz until almost
smooth. Add in half of the stock and whizz to combine then transfer to a small
saucepan along with the remaining stock and set over a low heat to get warm and
stay warm.

Next finely chop your onion. In a medium to large saucepan heat the Garlic Oil
then add the chopped Onion. Allow to soften for 2 minutes.

Grate in the Garlic stir and cook for 1 minute. Add the Tomato Puree and cook
for one minute stirring to stop it sticking.

Now add the rice to the tomatoey onions, stirring and cook for 1 more minute.
2 Stock & Stir

Add 1 ladle of hot red pepper stock liquid to the rice stirring constantly as
the rice absorbs the stock. Once it seems fairly dry and you can see the bottom
of the pan as you stir add another ladle of stock.

Repeat this until the rice is cooked and creamy, it will take between 20 and 30
minutes – if you need you can add hot water if you run out of stock.

Once you have added the final ladle and you are happy with the bite of the rice,
cover with a lid. Finely chop the basil and stir through. Serve immediately.