Welcome to a world where comfort food meets gourmet - our Roasted Red Pepper and Goat Cheese Risotto is a dish that promises to delight your taste buds and impress your dinner guests. With its vibrant colors and layers of flavor, this risotto is not just a meal; it’s a celebration of fine ingredients coming together in perfect harmony. The sweetness of roasted red peppers paired with the creamy tang of goat cheese creates a symphony of flavors that’s hard to resist. Whether you’re looking to spice up a weeknight dinner or searching for the perfect dish to serve at a gathering, this risotto is sure to be a crowd-pleaser.
Customizing This Dish
- For a dairy-free version, replace the parmesan and goat cheese with a dairy-free cheese alternative or nutritional yeast for a similar creamy texture and a boost of umami flavor.
- If you’re not a fan of oregano, try using fresh thyme or rosemary for a different aromatic profile.
- Add a protein such as grilled chicken or shrimp to make this dish even heartier.
- For an extra kick, sprinkle in some crushed red pepper flakes when adding the diced roasted red peppers.
Storing and Reheating Leftovers
- To store leftovers, allow the risotto to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
- To reheat, add a splash of vegetable stock or water to the risotto and warm it over medium heat, stirring frequently until heated through. The added liquid will help restore the creamy consistency.
- Alternatively, you can reheat the risotto in the microwave. Place the desired amount in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until hot.
Roasted Red Pepper and Goat Cheese Risotto
Equipment Needed
Ingredients
- 4 large red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- ½ cup grated parmesan
- 1/4 cup crumbled goat cheese
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F. Cut the red peppers in half and remove the seeds. Place them cut-side down on a baking sheet and roast for about 20 minutes, or until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make it easier to peel off the skins. Once cooled, peel the skins and dice the roasted peppers.
- In a medium saucepan, bring the stock and dried oregano to a simmer. Keep warm.
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and cook for 2 minutes until the grains are well-coated and slightly translucent.
- Pour in the white wine and stir until it is fully absorbed.
- Add the warm vegetable stock, one ladle at a time, stirring continuously. Wait until each ladle of stock is absorbed before adding the next. This process should take about 18-20 minutes. The rice should be tender but still firm to the bite.
- Stir in the diced roasted red peppers, salt, and pepper. Cook for an additional 5 minutes, until the risotto is creamy and the flavors are well combined.
- Remove from heat and gently fold in the parmesan until the cheese has completely melted.
- Serve hot, garnished with the crumbled goat cheese and fresh basil leaves.
Recipe Tips
