Best Roasted Red Pepper Risotto Recipes

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER

Steps:

• Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
• Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
• Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

CORN RISOTTO WITH ROASTED RED PEPPER

Steps:

• Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, until leek is softened (do not allow to brown), about 6 minutes. Add salt and pepper to taste; add rice and cook, stirring, until grains look slightly translucent, about 5 minutes.
• Pour in wine and cook, stirring, until wine has all been absorbed, about 2 minutes.
• Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, always allowing rice to absorb it before adding another. When about 3 cups of the stock has been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, until all of the stock is incorporated, corn is tender, and rice is creamy and tender, about 30 to 40 minutes total.
• Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
• With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.

ROASTED RED PEPPER RISOTTO

Steps:

• 1. Heat the chicken 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 shallot and garlic; cook 1 minute. 3. Add the rice to the garlic mixture, stir and turn the heat to low. Add about 1/4 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. 4. Continue to add the stock 1/4 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.

ROASTED RED PEPPER AND ASPARAGUS RISOTTO

Steps:

• Roast whole red pepper on baking sheet or foil in pre-heated 375 oven for 1 hour. Place pepper in a bowl and cover with plastic wrap until cooled. Peel pepper and remove seeds.(Quick and easy option, drain & dry 1 whole pepper or 1/2 of a 12 oz. jar of roasted red peppers.) Dice roasted pepper. While pepper is cooling, blanch and shock asparagus. Cut into 1" pieces, reserving tips for garnish. Saute the onion in 4 T. butter over low heat. Add the rice and stir well. Dissolve saffron threads in stock. Add the hot stock to rice 1 cup at a time, stirring constantly. Add more stock as each addition is absorbed. When rice is firm, but not chalky, remove from heat. Add additional 2 T. butter, parmesan cheese, roasted pepper and asparagus. Garnish top with asparagus tips. Serve immediately.

ROASTED RED PEPPER AND ASPARAGUS RISOTTO

Steps:

• 1. Preheat broiler to high. Cut bell peppers in half and discard seeds and membranes. Place skin sides up on baking sheet. Flatten with hand. Combine asparagus with 1 tbsp oil. Add to baking sheet. Broil 5 minutes. remove asparagus. Broil pepper an additional 5 minutes until blackened. Place peppers in a paper bag and close tightly. Let stand 10 minutes. Peel and chop peppers and mix with asparagus and lemon zest and set aside.
• 2. Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
• 3. Heat a large saucepan to hot and add oil. When oil is hot add onion and saute a couple of minutes. Add shallots and saute 1 minute. Add garlic and salt cook 30 seconds. Add rice and cook 1 minute. Add champagne and cook until almost all evaporated.
• 4. Remove 1/4 cup broth and mix with goat cheese and set aside.
• 5. Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
• 6. Stir in Asparagus and red pepper mixture. Add goat cheese mixture and heat through.

MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO

Steps:

• Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
• Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.

PRINCESS ROASTED RED PEPPER CHICKEN WITH CREAMY RISOTTO

Steps:

• Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
• Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
• Meanwhile, cook Chicken in another skillet in remaining Dressing on medium heat for 8 minutes.
• Turn Chicken over; Cover; Cook an Additional 10-15 minutes or until Chicken is cooked through.

RISOTTO WITH MONTEREY JACK, CORN, & ROASTED RED PEPPER

Steps:

• Combine water & broth in a medium sauce pan, bring to a simmer (do not boil). Keep broth mixture warm over low heat. Heat oil in a large sauce pan (low sided saucier pan) over medium-hight heat. Add rice, cumin, coriander, garlic. Saute 1 min. Stir in 1/2 cup broth mixture. Cook 2 min. or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in onions, cheese, hot sauce, corn, peppers. Cook 3 minutes or until thoroughly heated.