Best 2 Roasted Red Pepper Risotto Recipes

Indulge in a culinary journey to Italy with our delectable Roasted Red Pepper Risotto recipe. This vibrant dish captures the essence of Italian cuisine with its creamy texture, bold flavors, and vibrant colors. Savor the symphony of roasted red peppers, sautéed onions, and Arborio rice, complemented by the rich flavors of Parmesan cheese and white wine. Discover the secrets of achieving the perfect risotto consistency, ensuring each bite is a harmonious blend of textures and flavors.

In addition to the classic Roasted Red Pepper Risotto, this article offers a delightful array of risotto variations to tantalize your taste buds. Embark on a culinary adventure with our Asparagus and Pea Risotto, where the sweetness of asparagus and peas mingles with the creamy risotto base. Experience the earthy elegance of our Mushroom Risotto, where sautéed mushrooms lend their umami-rich flavor to the dish. And for a taste of the sea, try our Seafood Risotto, a medley of succulent shrimp, calamari, and mussels enveloped in a creamy seafood broth.

Each recipe in this article has been carefully crafted to provide a comprehensive guide to creating exceptional risotto dishes. Detailed instructions, cooking tips, and ingredient suggestions ensure that even novice cooks can achieve restaurant-quality results. Whether you prefer the classic flavors of roasted red peppers or crave the vibrant tastes of asparagus, peas, mushrooms, or seafood, this collection of risotto recipes has something for every palate.

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. This will make a big difference in the final flavor of your risotto.
Roast the red peppers ahead of time. This will help to concentrate their flavor and make them easier to blend.
Don't overcook the rice. Risotto should be cooked until it is al dente, with a slight bite to it.
Add the cheese and butter at the end of cooking. This will help to create a creamy, luxurious sauce.
Serve the risotto immediately. It is best enjoyed fresh out of the pan.

Conclusion:

Roasted red pepper risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its vibrant color and creamy texture, it is sure to impress your guests. Follow these tips to make the perfect risotto every time.