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    Red pepper risotto

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    Red pepper risotto

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 2 (or 4 as a starter)


    3 tbsp extra virgin olive oil, plus extra to serve
    1 onion, finely chopped
    1 celery stalk, finely chopped
    2 garlic cloves, crushed
    2 romano peppers, deseeded, quartered and thinly sliced
    175g arborio or carnaroli risotto rice
    100ml dry white wine
    1 litre fresh vegetable stock, warmed in a pan
    25g grated parmigiano reggiano, plus extra to serve
    25g unsalted butter
    large handful wild rocket


    1. Heat the oil in a large pan. Fry the onion, celery, garlic and ½ the pepper with a pinch of salt over a low heat, stirring often, for 10 minutes, until soft but not coloured. Meanwhile, put the remaining pepper in a food processor with 4 tbsp water and whizz to a coarse paste; set aside.

    2. Stir the rice into the pan for 2 minutes, then add the wine and bubble until evaporated. Add 2 ladlefuls of warm stock, plus the pepper paste. Simmer, stirring often, until the liquid has been absorbed. Continue adding the stock, a ladleful at a time, stirring and allowing it to be absorbed before adding the next. After 10 minutes, stir continuously to help the rice turn creamy.

    3. When the rice is soft but with a little bite, remove from the heat and stir in the parmesan, butter and a good grind of black pepper. Leave to stand for 3 minutes, then season and serve topped with more parmesan, a few rocket leaves and a trickle more oil. LH

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    This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue


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