Red Pepper Risotto

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 170.5 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Red Pepper Risotto calories by ingredient


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Number of Servings: 6


    2.5 cups arborio, 6 c water and 2 cubes veggie bouillion, 2 red peppers, 14 oz can tomatoes, 1 c onion, garlic, basil


Broil peppers until blackened and blistered. Set aside for 10 minutes to cool. Remove skins and seeds, slice into strips. Saute garlic, onions, and peppers for five minutes. Add tomatoes. Add rice and cook for two minutes. Heat up water with bouillon. Add broth 2-3 ladelfuls at a time, adding more when the previous addition has been absorbed. Do until all broth is in risotto. Add salt, pepper, and basil. Let cool for 10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user LIZZIEMAGGIEP.

Member Ratings For This Recipe

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    This is SO GOOD! I used brown rice with it, and it is AWESOME, very yummy! AND HEALTHY! - 5/18/09