Golden-Pepper Risotto



6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 21 %
Fat 6.1 g
Satfat 2.3 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 8 g
Carbohydrate 44.5 g
Fiber 1.8 g
Cholesterol 7 mg
Iron 3 mg
Sodium 390 mg
Calcium 127 mg


4 small yellow bell peppers, roasted
2 1/2 cups water
1 (10 1/2-ounce) can low-salt chicken broth
2 teaspoons olive oil
1/2 cup minced onion
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
2 teaspoons stick margarine or butter
1/2 teaspoon salt
1/4 teaspoon black pepper


Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.

Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed and chopped peppers, and cook 2 minutes, stirring constantly. Remove from heat; stir in Parmesan cheese and the remaining ingredients.