Roasted Red Pepper Risotto

  • Jul 25, 2017

Roasted Red Pepper Risotto

Working in a deadline driven industry can be quite trying at times. Attempting to find a balance between friends, exercise, work and life, in general, can be difficult and frustrating.

We often resort to tried and trusted simple meals that aren’t too exciting when this balance goes awry. That doesn’t have to be the case. Venture out and try something different that you may not have thought would work. We’re all aiming for that weeknight meal that requires little to no effort to prepare – and this red pepper risotto is the answer we’re all looking for.

Masterchef has dubbed risotto the ‘death dish’. For what reason, I will never understand. One might have steered clear of making risotto a weeknight dinner out of sheer fear of failure. But! do not be discouraged by Masterchef, this risotto is so simple and easy it’ll soon become a regular in your household. All you need is a pinch of patience.

Don’t be afraid of the blackened red pepper skin. This releases an amazing sweetness that makes this risotto so special. If you are able to make your own vegetable broth at home, please do. It would add an amazing depth to the flavour and is a great way to use all those veggie off cuts you might usually discard. Nutritional yeast is what gives this risotto a cheesy flavour, but if you can’t find any don’t fret, the recipe still works wonderfully without it.



Serves 2

  • 1/2 cup Arborio Rice
  • 1 Yellow Onion
  • 1 Large Red Pepper
  • 2 Garlic Cloves; Finely Chopped
  • 2 cups Vegetable Stock
  • 1 cup Almond Milk (we use Almond Breeze)
  • 1/4cup Nutritional Yeast
  • 1tbsp Coconut Oil
  • Salt & Pepper to Taste
  • Garnish
  • Handful Fresh Basil
  1. Preheat your oven to 260 degrees Celsius and move your oven tray to the top shelf.
  2. Halve and deseed your red pepper, drizzle with olive oil and lay skin side up on a prepared baking sheet.
  3. Roast your red pepper for 15-20min. Keeping an eye on them; you want them charred, not burnt.
  4. Remove from the oven and cover with foil while cooling. Once they’re cooled, discard the charred skin and set aside. This process will allow the skin to come away from the flesh.
  5. While the red peppers are roasting; add 1tbsp coconut oil to a large skillet and sauté onion and chopped garlic until golden brown. This can take 3-5min.
  6. Add your arborio rice, making sure to coat all the rice granules. They should have a bit of a sheen to them.
  7. Slowly start adding your vegetable stock 1/4cup at a time. Making sure to let all the liquid absorb before adding more. You want to keep adding until all the liquid is absorbed and the rice is soft. Approximately 30min.
  8. In a high-speed blender; combine your almond milk and roasted red pepper until combined.
  9. Add your roasted red pepper and almond milk combination, stirring in the nutritional yeast shortly after.
  10. Season with salt and pepper, and split between 2 bowls.
  11. Garnish with basil, serve and enjoy!