Fridge Friend Recipes
Creamy Pepper Risotto recipe
A comforting risotto with a gentle peppery warmth and a glossy, creamy finish. This simple dish lets the flavour of pepper shine through in a classic Italian rice dish.
35 min · Medium · Italian Jump to method
Ingredients
- 160g Arborio rice
- 1 Pepper
- 1 tbsp Plain cooking oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 700ml Vegetable stock
- 20g Butter
- 40g Parmesan
| Nutrition | Per serving |
|---|---|
| Calories | 477 kcal |
| Protein | 10.8 g |
| Carbohydrates | 64.7 g |
| Fat | 16.9 g |
| Saturated fat | 8.2 g |
| Fibre | 1.9 g |
| Sugar | 1.9 g |
| Sodium | 1790 mg |
Why this works
A moderate-to-high energy risotto with some protein and calcium, but it is relatively high in sodium and saturated fat for a small serving.
Parmesan calcium. Parmesan contributes calcium and phosphorus, supporting bone health.
Pepper vitamin C. The pepper adds vitamin C and carotenoids, which support immune function and antioxidant intake.
Sodium concern. The added salt and vegetable stock make this dish quite high in sodium per serving.
Method
- Heat the plain cooking oil in a saucepan over a medium heat.
- Add the Arborio rice and stir for 1 minute to lightly toast the grains.
- Gradually add the vegetable stock, a ladle at a time, stirring often and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, stir in the finely chopped pepper and continue cooking until the rice is tender and creamy.
- Season with salt and black pepper to taste, then serve immediately while glossy and hot.
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