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  • Aine

Easy Roasted Pepper Risotto

Serves 4

Cooks in 20-25 minutes

I’ll be honest I make curries EVERY single week. I love them and they are so quick and easy to make. But eventually I get bored of eating the same thing every week.

It’s always good to mix up meals and ingredients. It keeps things interesting and your #gut will appreciate the diversity. #nerdalert

Roasted red pepper risotto

Before I mention #ingredients: use up what you have, swap out some of the ingredients for the vegetables you want to use up in the fridge.

I’m all about trying to reduce food waste so before you buy all the ingredients below get creative. See if you can make this your own recipe with the ingredients you already have in the house.

I have failed in the past to make risotto; persistence is key. Just when you don’t think it’ll come together BOOM it happens.


  • 1 tablespoon of oil

  • 6 spring onions or one white onion

  • 3 garlic cloves

  • 1 jar of roasted peppers (or roast some peppers yourself)

  • 1 red pepper (optional needed to be used up)

  • 200g cherry tomatoes (I always have so many in the fridge!)

  • 200g of risotto rice

  • 1 tablespoon of mixed herbs

  • 1 teaspoon of paprika

  • 1 cup of frozen peas (thawed out)

  • 300ml of vegetable stock

  • 300ml of milk (I used soy milk)

  • Season with salt and pepper

  • Tablespoon of garlic & herb philadelphia (optional delicious extra)


Step 1:

On a medium heat add a tablespoon of oil to a large pan. Then add the onions followed by the garlic. Cook until the onions are soft if using a white onion (about 5-10 minutes) or around 30seconds to a minute if using the spring onions.

Step 2:

Add the roasted peppers to a blender and blitz, then add them to the pan. Followed by the cherry tomatoes. Cook for about 10 minutes until the cherry tomatoes are soft and broken down. Season with salt and pepper.

Step 3:

Add in the risotto rice and stir for about 2 minutes. Then add half the stock and let that get all soaked up. Bring it to the boil and then to a simmer. Add the remaining liquid bit by bit, stirring continuously for 20-25 minutes.

Step 4:

Once the risotto rice is cooked stir in the peas. Also add in some cheese here or nutritional yeast if you want it to be dairy free or vegan friendly. I added in a tablespoon of Philadelphia for extra creaminess.

Hope you enjoy and if you have any questions, feel free to comment below :)

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