Red Pepper Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.8
  • Total Fat: 9.2 g
  • Cholesterol: 14.0 mg
  • Sodium: 1,010.8 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.9 g

View full nutritional breakdown of Red Pepper Risotto calories by ingredient

Number of Servings: 4


    4 cups 99% fat free chicken broth
    1 Tbsp olive oil
    1/4 cup diced onion
    1 red bell peppers, diced
    1 1/3 cup short grain brown rice
    6 Tbsp dry white wine
    1/4 tsp salt
    2 oz goat cheese
    2 Tbsp reduced fat parmesan
    1/4 tsp turmeric


Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.

Pour in wine and cook for a minute or two. Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.) At the end, stir in a little more liquid and turn off heat. Stir in turmeric. Add cheeses and stir. Serve immediately.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SLJGEMINI75.