Roasted Red Pepper and Parmesan Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.3
  • Total Fat: 6.6 g
  • Cholesterol: 11.2 mg
  • Sodium: 1,255.8 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.7 g

View full nutritional breakdown of Roasted Red Pepper and Parmesan Risotto calories by ingredient

Number of Servings: 4


    4 C. Vegetable (or Chicken) broth
    2 t. olive oil
    1 Large Shallot (or 1/4 C. onion) finely diced
    1 C, Aborio Rice
    4 Garlic Cloves, minced
    1 large red bell pepper, roasted, or 1 canned roasted red pepper
    1/2 C, dry white wine
    1/2 c. shredded parmesan
    1 T. Butter
    salt and pepper to taste


Heat Broth over low heat. Meanwhile, chop pepper, onion and garlic. Set each aside seperately. Heat olive oil in a medium pan. Saute shallots (or onions) until translucent. Add rice and garlic and saute for an additional minute. Add wine and chopped pepper. Cook until most of the liquid is absorbed. Add 1/2 C. broth and cook until almost absorbed. Repeat until rice has cooked for about 25 minutes or is al dente. You will not use all of the broth. Remove from heat and add butter, cheese and season with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user OWYNNSMOMMA.

TAGS:  Vegetarian Meals |