Risotto with Peppers

8 Reviews
71% would make this recipe again

Rice cooked in a broth with peppers.

Preparation : 10 min Cooking : 20 min
400 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


1 onions, finely chopped 200 g
1 yellow or red sweet peppers, cut into 1 cm squares 200 g
1 1/2 cup vegetable broth 375 mL
1 tbsp butter, unsalted 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] 0.2 g
ground pepper to taste [optional]

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 1,5 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 butter 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

per 1 serving (260g)


% Daily Value




10 g

16 %

Saturated 3.8 g
+ Trans 0.2 g

20 %


10 mg


50 mg

2 %


74 g

25 %


3 g

13 %


7 g

Net Carbs

71 g


8 g

Vitamin A

32 %

Vitamin C

269 %


7 %


8 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin C
Good source of  :
Potassium, Selenium, Vitamin B6, Vitamin E, Zinc
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 0
Fats 2

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Members' Reviews

8 Reviews (8 with rating only ) 71% would make this recipe again

This recipe is in the following categories

Vegetables | Rice/Grain | Main courses/Entrées | Vegetarian | Kosher | Halal | Low Sodium | Italian