Roasted Red Pepper Risotto

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Roasted Red Pepper Risotto
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
612
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie612 kcal(29 %)
Protein13 g(13 %)
Fat20 g(17 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.7 mg(64 %)
Vitamin K19 μg(32 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.6 mg(43 %)
Folate102 μg(34 %)
Pantothenic acid1.2 mg(20 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C180 mg(189 %)
Potassium590 mg(15 %)
Calcium162 mg(16 %)
Magnesium64 mg(21 %)
Iron2.3 mg(15 %)
Iodine19 μg(10 %)
Zinc2.6 mg(33 %)
Saturated fatty acids9.6 g
Uric acid112 mg
Cholesterol36 mg
Complete sugar6 g

Ingredients

for
4
For the risotto
80 grams onions
50 grams butter
400 grams Arborio rice
150 milliliters white wine
1 ½ liters vegetable stock
1 tsp salt
freshly ground peppers
40 grams finely grated pecorino romano
For the peppers
600 grams Red Bell pepper
50 grams shallots
2 Tbsps vegetable oil
½ tsp salt
freshly ground peppers
100 milliliters white wine
1 Tbsp Tomato paste
1 tsp bell pepper paste
1 Tbsp chopped Fresh herbs (such as basil, parsley, rosemary, thyme)
How healthy are the main ingredients?
onionshallotpecorino romanoTomato pastesaltsalt

Preparation steps

1.

For the risotto: Peel and finely chop the onions. Melt the butter in a large pot and sauté the onions until softened. Add the rice and sauté until translucent. Stir in the white wine, bring to a boil and let cook down by about half. Add about half of the vegetable stock and cook over medium heat, stirring frequently, until most of the liquid has been absorbed. Add the remaining stock and continue cooking for about 20 minutes, until the risotto is al dente and no liquid remains. Season with salt and pepper.

2.

For the peppers: Rinse the bell peppers, cut in half and remove the ribs and seeds. Place cut side down on a baking sheet and into an oven preheated to 220°C (approximately 425°F) until the skin is blackened and blistered. Transfer the pepper to a bowl, cover with plastic wrap and let cool slightly. Remove the blackened skin with the back of a knife or damp cloth and cut into 1.5 cm (approximately 1/2 inch) squares.

Peel and finely chop the shallots. Heat the vegetable oil in a large pan and sauté the shallots until softened. Add the roasted peppers and continue sautéing for 2-3 minutes. Season with salt and pepper, stir in the wine, tomato paste and bell pepper paste and continue cooking for 2-3 minutes. Remove from heat and sprinkle with the chopped herbs.  

3.

Spoon the risotto onto warmed plates, top with the peppers, sprinkle with grated Pecorino cheese and serve.