Red Pepper Risotto
Red Pepper Risotto

Red Pepper Risotto

Risotto con peperone rosso


Serves 4

  • Sprig of rosemary, with all loose needles removed
  • 1 large onion, peeled and coarsely chopped
  • 3 red peppers, quartered and cut into thin strips
  • 6 tomatoes, skinned and finely chopped
  • 60ml olive oil
  • 350g arboria rice
  • 2.5 litres vegetable stock, approximately
  • Knob of butter
  • 4 tablespoons Parmesan cheese, plus extra to sprinkle on top


  1. Place a pan, with the olive oil, on a medium heat. Add the rosemary sprig and cook, turning gently every now and then, for a few minutes.
  2. Reduce the heat slightly and add the onions, stir gently. After about 5 minutes remove the rosemary and stir well. Rosemary has a very strong taste which can be overpowering so this will give just enough flavouring.
  3. Add the peppers to the onions and stir. Cook gently, stirring often, for about 10 minutes until both the onion and pepper are soft and reduced in size.
  4. Heat the stock in another saucepan and leave on a very low heat.
  5. Add the rice to the onion and peppers and stir until all the grains of rice are thoroughly coated in oil.
  6. Add a ladle of stock and cook, stirring continuosly until all the stock has been absorbed. Continue to add the stock in this manner until the rice is almost cooked.
  7. Add the tomatoes and stir well. Cook over a low heat for another 5 minutes, adding a little more stock if necessary.
  8. Add a knob of butter and stir well.
  9. Add the Parmesan cheese and stir vigorously.
  10. Serve in warmed bowls, sprinkle more Parmesan on the top if desired and serve immediately.