Pepper Risotto

Pepper Risotto

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Servings: 4
Calories: 583


  • 12 oz rice
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 2 tablespoons olive oil
  • 3/4 pint dry white wine
  • 3/4 pint vegetable stock
  • salt and freshly milled white pepper
  • pinch of grated nutmeg
  • 4 oz Emmental cheese grated


  • Wash the rice in a sieve under cold running water until the water runs clear. Drain the rice and pat it dry in a tea-towel. Finely chop the onion. Halve and deseed the peppers, wash, dry and cut into squares.
  • Heat the oil in a large saucepan and fry the onion and rice until transparent, stirring continuously.
  • Add the peppers and fry for a few minutes, then stir in the wine and stock and season with salt, pepper and the nutmeg. Cover the pan and simmer gently for 20-25 minutes.
  • Stir in the grated cheese before serving, reserving a little to sprinkle on top.
  • Serve with: Cauliflower Salad
Calories: 583 kcal
Carbohydrates: 79 g
Protein: 15 g
Fat: 16g
Saturated Fat: 6 g
Cholesterol: 26 mg
Sodium: 421 mg
Potassium: 338 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1466 IU
Vitamin C: 64 mg
Calcium: 267 mg
Iron: 1 mg
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