Roasted pepper risotto
This veggie risotto is tasty, low fat and it's also wheat, nut and sugar free. Swap rice for barley for a chewier texture
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Prep time: 15 mins
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Cooking time: 40 mins
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Serves: 4
Ingredients
To save time, you can buy jars of roasted peppers marinated in oil rather than cooking your own. Adding Greek-Style yogurt creates a creamy texture to the dish yet keeping it lower in fat than more traditional versions.
- 225g(8oz) risotto rice
- 2 red peppers, halved and deseeded or use 2 roasted red peppers in oil drained and cut into long strips
- 1tbsp olive oil
- 1 onion chopped
- 2 cloves garlic, crushed
- 2 tomatoes, deseeded and chopped
- 6 sundried tomatoes in oil, drained and chopped
- 450ml (16fl oz) hot vegetable stock
- 150g (5½ oz) organic Greek-style yogurt
- 2tbsp fresh parsley, chopped
- 3tbsp Parmesan
- Freshly ground black pepper
Method
- Place the red pepper halves, cut side down on a baking sheet and grill under a high heat for 15 mins until the skin is blackened. Remove from the oven and place in bowl. Cover with clingfilm and leave until cool enough to handle. Peel off the skins and discard. Cut the peppers into long strips. Set aside.
- Heat the oil in a pan and sauté the onion and garlic until soft. Add the rice, tomatoes, sun dried tomatoes, peppers and a little stock. Bring to the boil then lower the heat and simmer for 20 mins adding the stock a little at a time and stirring occasionally, until the rice is cooked through.
- Stir through the Greek yogurt, parsley and cheese. Season with freshly ground black pepper. Spoon into bowls and sprinkle over a little additional cheese to serve. (Leftovers will keep in the fridge for 2-3 days)
By Yeo Valley Organic
Nutritional information per portion
- Calories 298(kcal)
- Fat 17.4g
- Saturates 5.8g
- Salt 0.1g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Lucy, posted 3 months ago
I really love this risotto, I've made it a couple of times now. The only thing is that it's quite pricey once you've bought all the ingredients. I went to the supermarket to get the ingredients for this last night and it came to £10 - and it only fed two of us, not four, so that's quite a pricey meal. That said, we do have enough rice left to make it a second time and the sun dried tomatoes will keep for a while. And it is very tasty!
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Charlotte, posted 5 months ago
I made this for my dinner last night and it was delicious. Using yogurt instead of cream or big wads of butter in a risotto is a great idea. It was really creamy and nice without the extra fat. I did use more stock than it said on the recipe though - that may have been because I wasn't doing it right (this is only the second time I've made a risotto) so I'd recommend making up a jug of stock and just adding as much as you think's best. Definitely reccomend this recipe though!
