Creamy Roasted Red Pepper Risotto
Creamy roasted red pepper risotto is a comforting, easy weeknight meal that's layered with flavor and is very adaptable.
Ingredients
- 16 oz jar roasted red peppers
- 4 cups vegetable or chicken broth
- 2 tablespoons dairy free butter (or unsalted butter) divided
- 1 tablespoon olive oil
- ½ medium onion diced
- 1 ½ cups arborio rice do not rinse
- 1 tablespoon red wine vinegar or lemon juice
- fresh basil leaves or minced fresh parsley to garnish
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Make the red pepper puree. Shake off any excess water from the jar of peppers and add them to a blender with the vegetable or chicken broth. Blend until completely smooth then transfer the mixture to a medium saucepan over medium low heat to keep warm.
- Heat a drizzle of olive oil (about 1 tablespoon) and 1 tablespoon of butter in a large skillet over medium heat. Cook the diced onion for a few minutes until it's translucent in color, stirring occasionally. Season with a pinch of salt.
- Add in the rice. Stir to combine it with the cooked onions and then let it toast lightly to develop flavor for about a minute.
- Reduce the heat to medium low. Add 1 cup of the warmed roasted red pepper broth to the rice and onion mixture. Stir frequently and cook until the rice has absorbed nearly all the liquid, add another cup and continue with this process until you’ve used up all the red pepper broth.
- Taste to make sure the texture of the rice is al dente (has a slight bite to it). Stir in the red wine vinegar or lemon juice and the last tablespoon of butter. Season to taste with kosher salt and freshly cracked black pepper.
Notes
See the blog post for helpful tips and step-by-step photos.