There are some people who may think I’m crazy to suggest a Risotto is a midweek meal. I agree that it does require your attention of 35 minutes so if that is not possible then do this at the weekend. This is food that is simple and delicious, perfect for families. I always have the ingredients in my cupboard, it truly is one of my store cupboard recipes that is never too far away. I love this Roasted Red Pepper Risotto and hope you do too.
There is something about making risotto that I find very calming. In recent times I find my brain gets full of lists of things that need doing. When I’m cooking risotto I forget all of that and just focus on the rice absorbing the liquid. This certainly is my way of clearing my head I find it meditative and soothing. Making my Roasted Red Pepper Risotto is good for you! Not only does it feed your belly but also your soul.
This really is very simple. I make it simpler by using a blender to whizz up the roasted red peppers with the stock. You could very finely chop these and get a similar effect but that will take longer. I drain a jar of roasted red peppers and place into the blender and pulse until almost smooth, then add half the stock and bland to combine. Next place the red pepper liquid along with the rest of the stock into a small saucepan and keep warm on the stove.
The flavour of this Roasted Red Pepper Risotto has the same comforting feeling as tomato soup. It feels restorative and filling without being overly rich and heavy. Great for little ones as well as adults. In fact, risotto is a great recipe for children who are interested to get involved with. Stirring is something most can do and they can let you know when it needs more liquid. As we know if a child has helped make the food they are more likely to try and and probably enjoy eating it.
This is one of those meals that taste wonderfully comforting in the depths of winter. Whilst it’s cold outside and we are hunkered down inside craving cosiness. However it is equally wonderful on a summers day, al fresco with a glass of something cold. The fact it is plant based means it will not weigh you down as others can. It really is one of my favourite meals to eat but also to make. If you want another risotto recipe then tale a look at my Bacon & Pea Risotto.
I hope you love this Roasted Red Pepper Risotto as much as I do. If you try it let me know how you got on in the comments below. Donât forget to tag any pictures on social media and use the #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Roasted Red Pepper Risotto
Ingredients
- 1 Jar Roasted Red Peppers Around 320g when drained
- 500 ml Vegetable Stock
- 1 Onion
- 1 Clove Garlic
- 1 tbsp Garlic Oil
- 2 tbsp Tomato Puree
- 150 grams Risotto Rice Arborio, Caraoli, Vialone Nano
- A handful Fresh Basil Leaves
Instructions
- Time to PrepDrain the Jar of Roasted Red Peppers and add to a blender. Whizz until almost smooth. Add in half of the stock and whizz to combine then transfer to a small saucepan along with the remaining stock and set over a low heat to get warm and stay warm.Next finely chop your onion. In a medium to large saucepan heat the Garlic Oil then add the chopped Onion. Allow to soften for 2 minutes.Grate in the Garlic stir and cook for 1 minute. Add the Tomato Puree and cook for one minute stirring to stop it sticking.Now add the rice to the tomatoey onions, stirring and cook for 1 more minute.
- Stock & StirAdd 1 ladle of hot red pepper stock liquid to the rice stirring constantly as the rice absorbs the stock. Once it seems fairly dry and you can see the bottom of the pan as you stir add another ladle of stock.Repeat this until the rice is cooked and creamy, it will take between 20 and 30 minutes â if you need you can add hot water if you run out of stock.Once you have added the final ladle and you are happy with the bite of the rice, cover with a lid. Finely chop the basil and stir through. Serve immediately.
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