Two-Pepper Risotto

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1.0 min read
Healthy Vegetarian Recipe

Two-Pepper Risotto

Course: Lunch, Main Dish, Vegetarian
Cuisine: American, Italian, Mediterranean, Vegetarian
Yield: 4 people


  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 tomato diced
  • 1/2 onion diced
  • 1 teaspoon garlic minced
  • 1 cup rice (arborio)
  • 5 cups chicken broth (low sodium)
  • 1 tablespoon fresh basil (chopped)
  • groun black pepper to taste
  • 2 tablespoons Parmesan cheese (fat-free)


  • Preheat broiler and position rack at the top of the oven.
  • Spread peppers, tomato, onion, and garlic on a large baking sheet.
  • Broil until golden brown, about 15 minutes. Stir occasionally.
  • Combine broiled vegetables with rice and 2 cups broth in a large Dutch oven and place over medium-high heat.
  • Cover and bring to a boil.
  • Stir frequently and continue cooking uncovered. As the broth evaporates, add more in 1-cup increments.
  • Cook until the rice is tender and most of the broth is absorbed, about 35 minutes.
  • Stir well and add fresh basil, black pepper, to taste, and Parmesan cheese.
  • Allow to stand for a few minutes and serve.
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