This roasted red pepper pesto risotto is bursting with flavor and so delicious! If you are a fan of the creaminess of risotto and the flavors of red pepper and herbs then you will love this recipe.
My daughter loves all things Italian, pastas, rice dishes and she loves this risotto. She couldn’t get over how much she loved the texture and flavors of this dish. It’s got lots of herbs, parmesan cheese and roasted red peppers, all paired with the decadence that is risotto.
The slow cooking and stirring of risotto is what gives it the signature taste and texture. When you slowly stir and add more stock while simmering, the Arborio rice released it’s starches and creates a creamy and delicious rice dish. The flavors come from the stock you add and the ingredients.
Risotto gets a bad wrap for being difficult to make, the truth is, it takes time and attention but it isn’t particularly difficult to make. It’s a labor of love and if you have time to stir the rice then you can do it. You can’t rush risotto, it takes however long it takes, you just have to be patient.
That being said, you should plan on about 20-30 minutes of stirring until it is complete. So turn on some music, grab a cold drink and enjoy the process.
What you need to make this Roasted Red Pepper Pesto Risotto: (Printable recipe is below)
Serves 4-6
- 2 tablespoon olive oil
- 2 cups Arborio rice
- 8 cups vegetable or chicken stock
- 1/3 cup red pepper pesto OR 1/4 cup pesto of choice and 1/4 cup chopped roasted red peppers
- 1 teaspoon dried Italian herbs
- 1 1/2 teaspoons garlic powder
- 1 cup parmesan cheese
- 1 tablespoon butter
- salt to taste
Instructions
- In a large pot, add olive oil and Arborio rice.
- Sauté dry rice so it gets slightly toasted.
- Add in 2 cups of stock and bring rice to a boil while stirring constantly, when it reaches a rapid boil, reduce to a steady simmer.
- Add in the red pepper pesto or pesto of choice and roasted red peppers, dried Italian herbs and garlic powder.
- Add stock, a little at a time, when the rice begins to run dry and keep stirring until all of the stock is used and rice is cooked through when tasted. It should be creamy and thick but still slightly liquid, it will slowly run back together when a spoon is pulled through it. If it is too thick, add water or more stock.
- Remove from heat then add the parmesan cheese and butter and stir into risotto until it melts.
- Taste and adjust salt if needed, if it tastes too salty, then add in a little water to adjust the salt.
- Top with more grated parmesan cheese, serve and enjoy.
Here are a few other recipes you may also enjoy:
Garlic and Rosemary Risotto
Instant Pot Cilantro Lime Rice
Italian Rice Stuffed Tomatoes
Roasted Red Pepper Pesto Risotto
Ingredients
- 2 tablespoon olive oil
- 2 cups Arborio rice
- 8 cups vegetable or chicken stock
- 1/3 cup red pepper pesto OR 1/4 cup pesto of choice and 1/4 cup chopped roasted red peppers
- 1 teaspoon dried Italian herbs
- 1 1/2 teaspoons garlic powder
- 1 cup parmesan cheese
- 1 tablespoon butter
- salt to taste optional
Instructions
- In a large pot, add olive oil and Arborio rice.
- Sauté dry rice so it gets slightly toasted.
- Add in 2 cups of stock and bring rice to a boil while stirring constantly, when it reaches a rapid boil, reduce to a steady simmer.
- Add in the red pepper pesto or pesto of choice and roasted red peppers, dried Italian herbs and garlic powder.
- Add stock, a little at a time, when the rice begins to run dry and keep stirring until all of the stock is used and rice is cooked through when tasted, It should be creamy and thick but still slightly liquid, it will slowly run back together when a spoon is pulled through it. If it is too thick, add water or more stock.
- Remove from heat then add the parmesan cheese and butter then stir into risotto until it melts.
- Taste and adjust salt if needed, if it tastes too salty, then add in a little water to adjust salt.
- Top with more grated parmesan cheese, serve and enjoy.