Roasted Red Pepper Risotto Recipe

Roast peppers (if using fresh)

Preheat broiler to high. Place whole red peppers on a foil-lined baking sheet and broil 8–12 minutes, turning occasionally, until skins are charred and blistered all over.

Transfer charred peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag; let steam 10 minutes. Peel off skins, remove stems, seeds, and membranes. If using jarred roasted peppers, simply drain and pat dry.

Roughly chop the roasted peppers and add to a blender or food processor with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Purée until smooth. Taste and adjust seasoning. Set aside 1 to 1 1/4 cups purée for the risotto and reserve any extra for garnish if desired.

Warm the stock in a saucepan over low heat; keep it at a gentle simmer (do not boil hard).

In a heavy-bottomed sauté pan or wide skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until the butter melts and foams.

Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and soft, 6–8 minutes. Do not let it brown.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the arborio rice and stir to coat the grains in the fat. Toast the rice, stirring, for 1.5–2 minutes until the edges look translucent but the center is still opaque.

Pour in the 1/2 cup dry white wine and stir constantly until the wine is mostly absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 16–18 minutes until the rice is creamy and al dente (tender with a slight bite). You may not need all the stock; stop when texture is right.

With 2–3 minutes remaining and when the rice is nearly done, stir in 3/4 to 1 cup of the roasted red pepper purée, mixing thoroughly to distribute color and flavor. If the risotto becomes too thick, add another splash of warm stock to loosen.

Remove the pan from the heat. Stir in the additional 1 tablespoon unsalted butter and 3/4 cup grated Parmesan until melted and emulsified, creating a glossy, creamy texture. Taste and adjust salt and pepper as needed.

If you want a brighter pepper flavor, fold in an extra 2–3 tablespoons of the pepper purée now. If the risotto needs thinning, add a couple tablespoons of warm stock and stir to combine.

Divide the risotto among 4 warmed bowls. Drizzle a little extra-virgin olive oil over each serving, sprinkle with sliced fresh basil and a light grind of black pepper. Optional: shave or grate a little extra Parmesan on top and spoon a small dollop of the reserved roasted red pepper purée for color.

Serve immediately. Risotto is best enjoyed right away while creamy.