Goats Cheese and Roasted Peppers Risotto
Creamy, savory, and packed with bold flavors, this Goat's Cheese and Roasted Peppers Risotto is a true showstopper for any occasion. Featuring the velvety tang of goat's cheese, sweet and smoky roasted red bell peppers, and a touch of dry white wine, this dish elevates classic risotto with a modern twist. The Arborio rice is simmered to perfection in rich vegetable stock, creating a luscious texture that pairs beautifully with the fire-roasted peppers and fresh thyme. Finished with a sprinkle of Parmesan and a garnish of parsley, this comforting yet elegant recipe is perfect for weeknight dinners or entertaining guests. Ready in under an hour, it’s a feast for the senses that’s as satisfying to make as it is to eat. Perfect for fans of creamy risotto recipes or goat cheese dishes!
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Recipe Information
Ingredients
- 300 g Arborio rice
- 2 tbsp Olive oil
- 30 g Unsalted butter
- 1 medium Yellow onion
- 2 units Garlic cloves
- 1 litre Vegetable stock
- 125 ml Dry white wine
- 2 units Red bell peppers
- 1 tsp Fresh thyme
- 150 g Goat's cheese
- 50 g Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Fresh parsley
Instructions
Preheat your oven to 200°C (400°F). Cut the red bell peppers in half, remove seeds, and place them cut side down on a baking sheet. Roast in the preheated oven for 20 minutes, or until the skin begins to char and blister.
While the peppers roast, finely chop the onion and mince the garlic. Heat the vegetable stock in a saucepan and keep it warm over low heat.
Once the peppers are roasted, remove them from the oven, place them in a bowl, and cover with a plate or plastic wrap. Let them steam for 10 minutes. Then peel off the skins, cut the peppers into strips, and set aside.
In a large, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion and cook for 5-7 minutes until softened and translucent. Add the garlic and thyme and cook for another minute until fragrant.
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and cook, stirring, until it has been absorbed by the rice.
Begin adding the warm vegetable stock one ladleful at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 20 minutes or until the rice is cooked al dente.
Stir the roasted red peppers into the risotto. Crumble in the goat's cheese and Parmesan, stirring until melted and creamy. Season with salt and black pepper to taste.
Remove the risotto from the heat and let it sit for 2 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
