Risotto di peperoni (risotto with peppers)

  • serves 4
  • Easy

This classic creamy risotto is bursting with the late summer flavours of ripe tomato, basil and roasted pepper.



  • red peppers 2
  • yellow peppers 2
  • olive oil
  • red onion 1, finely chopped
  • celery 3 sticks, finely chopped
  • risotto rice 300g
  • white wine ½ a glass
  • chicken stock 2 litres, hot
  • plum tomatoes 4 ripe, deseeded and finely chopped
  • parmesan 150g, grated
  • basil a handful, ripped
  • unsalted butter 75g


  • Step 1

    Chargrill or grill the peppers until their skins are blackened, then put in a bowl and cover with clingfilm. After 10 minutes peel off the skins and wash off the seeds. Chop finely and set aside.

  • Step 2

    Heat the oil in a large saucepan and soften the onion and celery, then add the rice. Cook for 5 minutes, add the white wine and cook until it has all been absorbed. Add the stock, ladle by ladle, and stir continuously until each amount is absorbed and all the stock has been used up. When the rice is almost al dente add the peppers, tomatoes, parmesan, basil and butter and stir the mixture vigorously to obtain a lovely, creamy consistency. Season and serve.

Nutritional Information

  • Kcals 680
  • Carbs 75.4g
  • Protein 23.1g
  • Fat 33.2g
  • Salt 4.63g
  • Fibre 5.3g