Directions:
- Heat the broiler to high and place the peppers on a baking sheet. Broil for 5-6 minutes, turning the peppers often, until the skin is black.
- Place the peppers in bowl, cover it tightly with plastic wrap and set aside for 10 minutes.
- When the peppers are cool enough to handle, peel off the black skin and rinse under a tap to wash off the seeds and remaining skin, chop the flesh finely and set aside.
- Place the chopped tomatoes with their juices in a pan and add the chopped garlic. Cook over a medium heat for 5 minutes, until thickened.
- In a separate saucepan, heat a little oil and gently fry the onion and celery for 5 minute, or until softened. Once soft, add the rice, cook for a further 5 minutes, then stir in the white wine and allow the alcohol to evaporate off.
- Add the broth, simmer over a medium heat for 20 minutes, stirring continuously until the rice has absorbed all the broth and is tender.
- When the rice is almost ready, add chopped peeled peppers, tomatoes, parmesan, basil and butter. Stir vigorously, until the risotto is creamy. Season with salt and pepper, finish with a drizzle of olive oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.85 Kcal (2771 kJ) | ||
| Calories from fat | 237.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.39g | 41% | |
|---|---|---|---|
| Cholesterol | 72.4mg | 24% | |
| Sodium | 2497.22mg | 104% | |
| Potassium | 1111.64mg | 24% | |
| Total Carbs | 66.98g | 22% | |
| Sugars | 6.92g | 28% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 22.96g | 46% | |
| Vitamin C | 294.9mg | 491% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 519.5mg | 52% | |
| Amount Per 100 g | |||
| Calories | 70.28 Kcal (294 kJ) | ||
| Calories from fat | 25.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 41% | |
|---|---|---|---|
| Cholesterol | 7.69mg | 24% | |
| Sodium | 265.17mg | 104% | |
| Potassium | 118.04mg | 24% | |
| Total Carbs | 7.11g | 22% | |
| Sugars | 0.73g | 28% | |
| Dietary Fiber | 0.53g | 20% | |
| Protein | 2.44g | 46% | |
| Vitamin C | 31.3mg | 491% | |
| Calcium | 55.2mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Roasted Tomato Soup With Fresh Basil
Roma tomatoes, Unpeeled garlic cloves, Olive oil, divided and 10 more.. -
Easy-Bake Risotto
Olive oil or butter, Onion, cut into small dice and 9 more.. -
Roasted Chicken with Risotto and Caramelized Onions
Olive oil, divided, Onion, chopped, Balsamic vinegar and 7 more.. -
Risotto With Asparagus
Olive oil and 11 more.. -
Lucy's Pasta
Garlic cloves, minced, Olive oil and 11 more.. -
Wild Mushroom Risotto
Dried funghi porcini or 1 oz other mushroom, Boiling water and 11 more.. -
Summertime Risotto
Tomatoes, Olive oil, Fresh lemon juice, Minced garlic and 9 more.. -
Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper
Chicken broth, Red bell pepper , julienned and 9 more.. -
Butternut Risotto
Chicken broth or 2 cups homemade chicken stock, Water and 7 more.. -
Sweet Pea Risotto
Unsalted butter, Olive oil, Yellow onion, chopped and 8 more.. -
Sweet Pea Risotto
Unsalted butter, Olive oil, Yellow onion, chopped and 8 more.. -
Pressure Cooker Risotto
Butter, Olive oil- i used 2 tbs, Chopped onion and 7 more..
Also Try
-
-
-
-
-
Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper
Chicken broth, Red bell pepper , julienned and 9 more.. -
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
