
Roasted Pepper Risotto
A great staple supper for any day of the week – simple to make, easy to eat.
Ingredients
- 225g/8oz risotto rice
- 2 red peppers, halved and deseeded or use 2 roasted red peppers in oil drained and cut into long strips
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic, crushed
- 2 tomatoes, deseeded and chopped
- 6 sundried tomatoes in oil, drained and chopped
- 450ml/16floz hot vegetable stock
- 150g Greek Style Natural Yogurt
- 2 tbsp. fresh parsley, chopped
- 3 tbsp Parmesan (or a similar hard cheese to keep this recipe vegetarian)
- Freshly ground black pepper
Method
- Place the red pepper halves, cut side down on a baking sheet and grill under a high heat for 15 minutes until the skin is blackened. Remove from the oven and place in bowl. Cover with clingfilm and leave until cool enough to handle.
- Peel off the skins and discard. Cut the peppers into long strips. Set aside.
- Heat the oil in a pan and sauté the onion and garlic until soft. Add the rice, tomatoes, sun dried tomatoes, peppers and a little stock. Bring to the boil then lower the heat and simmer for 20 minutes, adding the stock a little at a time and stirring occasionally until the rice is cooked through.
- Stir through the yogurt, parsley and cheese. Season with freshly ground black pepper. Spoon into bowls and sprinkle over a little more cheese to serve.

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