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Roasted Red Pepper Risotto

Roasted Red Pepper Risotto Recipe

  • 1 cup (250 mL) short-grain brown rice
  • 1 cup (250 mL) water
  • 1 tbsp (15 mL) olive oil
  • 1 onion, finely chopped
  • 2 tbsp (25 mL) diced pancetta, optional
  • ½ tsp (2 mL) sweet or hot paprika
  • ¼ tsp (1 mL) freshly ground black pepper
  • ½ cup (125 mL) dry white wine or additional stock
  • 1½ cups (375 mL) reduced-sodium chicken or vegetable stock
  • ¾ cup (175 mL) diced roasted red peppers (about 2)
  • 2 tbsp (50 mL) freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 222kcal (11%)
Total Fat 7g (10%)
Saturated Fat 2g (8%)
Cholesterol 4mg (1%)
Total Carbohydrate 33g
Dietary Fiber 3g
Sugars 3g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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