Red Pepper And Broccoli Risotto Recipe

Recipe By Slurrp

Red Pepper And Broccoli Risotto is a creamy and flavorful Italian dish made with Arborio rice, red bell peppers, and broccoli. The rice is cooked slowly in vegetable broth until it becomes creamy and tender. Red bell peppers and broccoli are sautéed separately and then added to the risotto along with Parmesan cheese and butter. Red Pepper And Broccoli Risotto is a delicious and comforting dish that can be enjoyed as a main course or as a side dish.

3.5
19 Rating -
Rate
Non Vegdiet
55minstotal
55m.total
Red Pepper And Broccoli Risotto
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ingredients serve

Ingredients for Red Pepper And Broccoli Risotto Recipe

  • 1/4 Red Bell Pepper, Chopped
  • 1/4 cup Broccoli Florets, Chopped
  • 1/2 tablespoon Oil
  • 1/2 tablespoon Butter
  • 1/4 Onion, Finely Chopped
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt To Taste

Directions: Red Pepper And Broccoli Risotto Recipe

Cooking Directions

  • STEP 1.In a pan, heat oil and sauté chopped red bell peppers until tender.
  • STEP 2.In a separate pan, heat oil and sauté chopped broccoli until cooked.
  • STEP 3.In a large saucepan, heat butter and sauté chopped onions until translucent.
  • STEP 4.Add Arborio rice and cook for a few minutes until lightly toasted.
  • STEP 5.Gradually add vegetable broth, stirring constantly, until the rice is cooked and creamy.
  • STEP 6.Add the sautéed red bell peppers, broccoli, Parmesan cheese, and salt.
  • STEP 7.Cook for a few more minutes until the flavors are well combined.
  • STEP 8.Serve hot with a sprinkle of Parmesan cheese on top.

Cooking Tips

  • Make sure to stir the risotto constantly while adding the vegetable broth to prevent it from sticking to the pan.
  • You can add other vegetables like mushrooms or peas to the risotto for extra flavor and texture.
  • For a vegan version, use vegan butter and omit the Parmesan cheese or use a vegan alternative.

Storage and Serving

  • Red Pepper And Broccoli Risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan with a splash of vegetable broth or water.
  • Serve hot with a sprinkle of Parmesan cheese on top.
Nutrition
value
786
calories per serving
17 g Fat58 g Protein91 g Carbs29 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    58g
  • Carbs
    91g
  • Fiber
    29g

MacroNutrients

  • Carbs
    91g
  • Protein
    58g
  • Fiber
    29g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    275mg
  • Iron
    11mg
  • Vitamin A
    1776mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    140mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    39mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    302mg
  • Manganese
    4mg
  • Phosphorus
    668mg
  • Selenium
    54mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp