Risotto with Peppers

Risotto with Peppers

Rice cooked in a broth with peppers.

2 servings
Preparation 10 min
Cooking 20 min

400 calories per serving 


1 onions, finely chopped   200 g
1 yellow or red sweet peppers, cut into 1 cm squares   200 g
1 1/2 cup chicken broth, low-sodium   375 mL
1 tbsp margarine non-hydrogenated   14 g
1 tbsp olive oil   15 mL
3/4 cup arborio rice   150 g
2 tbsp Parmesan cheese, grated   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.


  1. Finely chop the onion. Prepare the peppers then cut them into small squares (about 1 cm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Melt the margarine and oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent, then add the peppers and continue to cook 2 min. Add the rice , then sauté 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
  4. Cook the risotto using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (260g)


% DV*

* DV = Daily Value




10 g

16 %

Saturated 2 g
+ Trans 0 g

9 %


0 mg


55 mg

2 %


74 g

25 %


3 g

13 %


7 g


8 g

Vitamin A

35 %

Vitamin C

270 %


8 %


8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Saturated Fat, Sodium
Source of :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K
Good source of :
Potassium, Selenium, Vitamin B6, Vitamin E, Zinc
Excellent source of :
Vitamin A, Vitamin C
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Rice/Grain | Vegetables | Main courses/Entrées | Artery-healthy | Halal | Heart-healthy | Low Cholesterol | Low Saturated Fat | Low Sodium | Italian

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