Roasted Red Pepper Risotto



about 3 cups Basic Chicken Stock (see recipe) , or low-sodium chicken broth
2 teaspoons olive oil
1/3 cup diced onions
1 teaspoon minced garlic
1 cup Arborio rice
1/2 cup freshly grated Parmesan cheese

Cooking Instructions

1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more.

3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.

4. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

5. While the risotto is cooking, preheat the broiler to roast the red pepper. Slice the pepper in half lengthwise and remove the seeds. Place the 2 halves on a cookie sheet (skin side up). Broil until the skin is evenly blistered, about 5 to 8 minutes. Put the pepper in a bowl, cover tightly with plastic wrap and let sit for 5 minutes. Uncover, peel off the skin and slice the pepper into strips.

6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the red pepper strips. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and red pepper strips.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 4
12 g
Total Carbohydrate
49 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
2 g
Total Fat
7 g
Saturated Fat
3 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
13 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
64 %
Percent Calories from Fat
21 %
Vitamin A
1143 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
1 mcg
Vitamin C
36 mg
Vitamin D
4 IU
8 mcg
Vitamin E
1 IU
Vitamin K
3 mcg
Pantothenic Acid
0 mg
210 mg
1 mg
110 mg
73 mg
461 mg
0 mg