Red pepper risotto
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Andrew Burton
Red pepper risotto
Recipe by Anna Glover
Add a spoonful of mild goats’ cheese or soft cheese at the end for extra indulgence
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
581Kcal
Fat
10gr
Saturates
5gr
Carbs
97gr
Sugars
13gr
Fibre
10gr
Protein
22gr
Salt
2.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 600ml-800ml strong vegetable stock*
- 200g risotto rice
- 2 red peppers, sliced
- 1 onion, finely chopped
- 1 x 200g pack of green veg medley or a mix of frozen peas, chopped green beans and fine asparagus
- 50g Parmesan or vegetarian alternative, finely grated, plus more to serve
Step by step
-
Put 600ml stock in a saucepan on a medium heat, bring to a simmer. Add the rice, peppers, onion and a pinch of salt and simmer for 15 minutes, covered.Tip*Use GF stock if required
- Remove the lid, and add more stock if the rice is looking dry. Add the green veg and cook for another 5-10 minutes until both the rice and veg are tender. Stir every minute or so, to make the rice more creamy.
-
Stir in the Parmesan, season with salt and lots of cracked black pepper to taste, and serve with more Parmesan over the top.TipBulk it up
Add cooked and shredded chicken in the last few minutes to warm through
Slim it down
Reduce rice to 150g and Parmesan to 30g
