Red Pepper Risotto Recipes

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RED PEPPER RISOTTO

As this stunning risotto simmers, it takes on a beautiful red hue from the peppers. If you choose to use the saffron the risotto will have an added dimension of flavor and an even more beautiful color.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12



Red Pepper Risotto image

Steps:

  • Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
  • Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
  • When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 963 milligrams, Sugar 7 grams

6 to 7 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion or shallot
2 plump garlic cloves, minced
2 large red peppers, finely diced
Salt to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine
A generous pinch of saffron threads (optional)
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
2 ounces Parmesan cheese, grated (1/2 cup)

OVEN-BAKED RED PEPPER RISOTTO

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Provided by Good Food team

Time 35m

Number Of Ingredients 9



Oven-baked red pepper risotto image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  • Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Nutrition Facts : Calories 334 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 9 grams sugar, Protein 9 grams protein, Sodium 1.36 milligram of sodium

1 tbsp oil
1 onion, chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomato
200g frozen roasted pepper
500ml vegetable stock
handful flat-leaf parsley, chopped
parmesan, to serve (optional)

BARLEY RISOTTO WITH SCALLOPS AND RED PEPPER SAUCE

Creamy barley risotto is topped with seared scallops and a roasted red pepper-and-mascarpone sauce.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 12



Barley Risotto with Scallops and Red Pepper Sauce image

Steps:

  • Position an oven rack about 6 inches from the heat source and preheat the broiler.
  • Halve the bell pepper lengthwise and remove the seeds and stem. Place the pepper cut-side down on a baking sheet and broil until the skin is blackened in places, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel and discard the charred skin. Put the roasted pepper, 1 tablespoon of the mascarpone, 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender and blend until smooth. Reserve the pepper sauce.
  • Toast the barley in a heavy dry 4-quart pot over medium heat, stirring constantly, until the barley is fragrant and golden, 7 to 10 minutes. Transfer to a bowl. Bring the broth and 2 cups water to a simmer in a saucepan.
  • Heat 2 tablespoons of the oil in medium pot over medium heat. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat in oil. Add the wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup of the hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding the next, until the barley looks creamy and is just tender but still toothsome, about 35 minutes (you may have a little broth left over).
  • Stir in the Parmigiano-Reggiano and remaining 3 tablespoons mascarpone; season with salt and pepper. Stir in the chives and thin with some of the remaining broth if desired. Keep warm.
  • Pat the scallops dry, sprinkle with the fennel seed and season with salt and pepper. Heat a heavy large nonstick skillet over medium-high heat, then add the remaining 1 tablespoon oil. Add the scallops and cook until well browned, 3 to 4 minutes. Flip and continue to cook until firm to the touch, about 2 minutes more.
  • Spoon the risotto into 4 bowls. Top evenly with the scallops and drizzle with some pepper sauce. Sprinkle each bowl with chopped fresh chives.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

1 red bell pepper
1/4 cup mascarpone cheese
Kosher salt and freshly ground black pepper
1 cup pearl barley
4 cups low-sodium chicken broth
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh chives, plus more, for serving
12 large sea scallops, foot removed, if attached
1 teaspoon ground fennel seed

RED PEPPER RISOTTO

A risotto recipe I found on the web. It was on a healthy eating segment on the NYTimes site, looks good.

Provided by Muddyboots

Categories     Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12



Red Pepper Risotto image

Steps:

  • Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
  • When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.

Nutrition Facts : Calories 375.2, Fat 10.2, SaturatedFat 2.9, Cholesterol 14.5, Sodium 474.3, Carbohydrate 53, Fiber 2.4, Sugar 6.3, Protein 13.1

6 -7 cups chicken stock
2 tablespoons olive oil
1/2 cup onion
2 garlic cloves
2 red peppers
salt
pepper
1 1/2 cups arborio rice
1/2 cup white wine
saffron
2 tablespoons parsley
1/2 cup parmesan cheese

ROASTED RED PEPPER RISOTTO

This is a delicious, authentic, creamy risotto based on a recipe from chef Jackie Cipriano. It is a bit time consuming due to the caramelization of the veggies and the stirring process, but well worth it. If you have dinner guests, they can all take turns stirring for some interactive kitchen fun!

Provided by Tracy K

Categories     Short Grain Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15



Roasted Red Pepper Risotto image

Steps:

  • Using a food processor, process the carrots and garlic together until finely minced.
  • In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
  • Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
  • While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
  • Add butter to caramelized veggies and let melt.
  • Add rice, stirring to coat each grain.
  • Cook 1-2 minutes.
  • Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
  • Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
  • Do not add any additional liquid until the previous liquid has been absorbed!
  • Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
  • You may not need all of the stock mixture, or you may need to supplement with additional stock.
  • Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
  • When the rice is nearly done, add the vinegar.
  • Adjust seasonings and add the oregano and tarragon.
  • When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.

Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.6, Sodium 776.9, Carbohydrate 39.1, Fiber 2.6, Sugar 3.1, Protein 7.4

2 tablespoons olive oil
1 tablespoon Galliano
1 1/2 cups onions, finely chopped
2 cloves garlic, thinly sliced
1 1/2 large carrots, minced
4 tablespoons unsalted butter
1 1/2 cups arborio rice
3/4 cup dry vermouth
1 (12 ounce) jar roasted red peppers, pureed with enough water to measure 3 cups (can substitute your own roasted peppers)
2 -3 cups chicken stock
2 -3 cups vegetable stock
1 dash vinegar (optional)
2 teaspoons dried oregano
2 teaspoons dried tarragon
1/2-3/4 cup grated parmesan cheese or 1/2-3/4 cup romano cheese

RED BELL PEPPER, POTATO AND CORN RISOTTO

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13



Red Bell Pepper, Potato and Corn Risotto image

Steps:

  • Red bell pepper juice:
  • Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
  • In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)
1 1/2 cups fresh corn kernels (about 3 ears)
2 3/4 cups red bell pepper juice (see note below)
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice, or as needed
3 tablespoons heavy cream
6 tablespoons unsalted butter, cut into 6 pieces
1/2 cup freshly grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
Sprigs of fresh chervil, for garnish
12 scallions, trimmed and grilled until lightly charred, for garnish

RED RISOTTO

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 9



Red Risotto image

Steps:

  • Preheat oven to 450 degrees.
  • Scrub the beets and place them on a sheet of aluminum foil. Fold up the edges of the foil to seal in the beets. Place the package on a baking sheet. Bake for 45 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool.
  • Peel the beets and chop them. You should have about 2 cups. (The beets can be prepared a day or two ahead and refrigerated.)
  • In a wide saucepan, melt 2 tablespoons of the butter with the olive oil over very low heat. Add the onion and cook until tender and golden, 10 to 20 minutes. Do not let it brown.
  • Add the rice to the onion and stir for 2 minutes, or until hot. Add the wine and cook and stir until the liquid is absorbed. Add the beets and cook for 1 minute. Add about 1/2 cup of the hot broth and cook, stirring constantly, until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition. After about 10 minutes, stir in salt and pepper to taste. Continue to add broth and stir until the rice is tender but still firm to the bite. If you run out of broth, use hot water.
  • Remove the pan from the heat and stir in one more 1/2 cup of broth. The risotto should be creamy and moist, not dry. Stir in the remaining 1 tablespoon butter until melted. Serve immediately.

4 medium beets (about 1 1/4 pounds), trimmed
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups medium-grain rice, such as Vialone Nano or Carnaroli
1/2 cup dry white wine
About 5 cups hot chicken broth
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER

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



Southwestern Risotto With Corn and Roasted Red Pepper image

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.

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

ARTICHOKE, RED ONION & ROSEMARY RISOTTO

Give your risotto a healthy makeover with this easy low-fat recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10



Artichoke, red onion & rosemary risotto image

Steps:

  • Heat the oil in a large frying pan or wok. Cook the onions gently for 6-7 mins until softened and browning. Add the peppers and rosemary and cook for a further 5 mins. Add rice and stir well.
  • Pour in the wine and of the stock. Bring to the boil then reduce the heat and simmer gently, stirring occasionally until almost all the liquid is absorbed.
  • Stir in another of the stock and simmer again, until it's all absorbed. Add the final with the artichokes and simmer again until rice is tender.
  • Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.

Nutrition Facts : Calories 299 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium

1 tbsp olive oil
2 red onions , sliced into thin wedges
2 red peppers , cut into chunks
2 tbsp rosemary needles
140g arborio risotto rice
150ml white wine
850ml low-salt vegetable stock
400g tin artichoke heart in water, drained and halved
2 tbsp grated parmesan or vegetarian alternative
2 tbsp toasted pine nuts

YELLOW PEPPER RISOTTO

Categories     Rice     Side     Parmesan     Bell Pepper     Zucchini     Shallot     Gourmet

Yield Serves 4

Number Of Ingredients 12



Yellow Pepper Risotto image

Steps:

  • In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season purée with salt and pepper.
  • In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.
  • In a saucepan heat broth and keep at a bare simmer.
  • In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.
  • Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley.

3 yellow bell peppers, chopped
1 tablespoon water
5 tablespoons unsalted butter
1 cup finely diced zucchini
4 cups low-salt chicken broth
6 shallots, minced (about 1 cup)
1 garlic clove, minced
1 cup Arborio rice*
1/3 cup dry white wine
1 cup freshly grated Parmesan cheese
2 tablespoons minced flat-leafed parsley leaves
*available at specialty foods shops and some supermarkets

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From aplaceforeveryonecooking.com


ROASTED RED PEPPER RISOTTO RECIPE - HOME CHEF
1 Prep. dice yellow onion 1/4 inch. dice onion 1/4 inch. crush croutons. rough chop spinach. trim and cut asparagus into 1-2 inch sections on a bias . 2 Cooking risotto
From homechef.com


RED PEPPER AND GOATS' CHEESE RISOTTO | DINNER RECIPES | GOODTO
Put the red pepper halves on a grill rack, skin-side up, and cook under a medium heat until the skin chars. Now put the peppers in a plastic bag and leave them to cool, then peel off the skins and chop the flesh. Heat the oil and butter in a pan, add the onion and cook it over a medium heat for 5-7 mins, or until it softens but doesn’t colour.
From goodto.com


THE RED PEPPER IN WARRENTON, VA WITH REVIEWS - YP.COM
Red Pepper. Restaurants Chinese Restaurants Asian Restaurants (1) Website View Menu. 28. YEARS IN BUSINESS (703) 502-9407. 13075 Fair Lakes Shopping Ctr. Fairfax, VA 22033. CLOSED NOW. My family has been eating at Red Pepper for many years. They deliver consistent, great food, and is perfect for our palate and price range. ...
From yellowpages.com


ROASTED RED PEPPER RISOTTO | CANADIAN LIVING
Method. In small saucepan, bring stock to simmer over medium heat; reduce heat to low and keep warm. In separate saucepan, melt butter over medium heat; cook onion, stirring occasionally, for about 5 minutes or until softened. Stir in rice; cook, stirring, until well coated. Add 3 cups (750 mL) of the stock, 1/2 cup (125 mL) at a time, cooking and stirring until each …
From canadianliving.com


SPICY RISOTTO WITH RED PEPPER RECIPE - THE SPRUCE EATS
It's a dish that is sure to be popular with whoever it's cooked for. This dish combines scallion and onion, red pepper, garlic, olive oil, cayenne pepper, and red pepper flakes, making it colorful and flavorful. The secret to getting the rich, creamy texture of risotto is patience.
From thespruceeats.com


OVEN BAKED RED PEPPER RISOTTO - JEAN PATRIQUE
Preheat oven to 180°C/350 °F. Heat the oil in your Whatever Pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more. Pour in the chopped tomatoes, roasted peppers and vegetable stock. Pour in the chopped tomatoes, roasted peppers, vegetable stock and white wine.
From jeanpatrique.com


SIMPLE RECIPE: RED PEPPER, SAUSAGE, AND CHARD RISOTTO
6 cups chicken stock. 1 cup grated hard cheese, like Parmesan, Pecorino, or Gruyere. Salt and Pepper. Separate the leaves of chard from the stems. Slice the leaves into thin ribbons and dice the stems. Heat a teaspoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook until seared on all sides and cooked through (if ...
From thekitchn.com


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