Red pepper, basil, walnut and goat's cheese risotto

Name: Red pepper, basil, walnut and goat's cheese risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 460 g jar red peppers, drained; 80 g walnuts; 4 garlic cloves (2 for the pesto and 2 for the risotto); 100 ml olive oil (good quality extra virgin is good here); 10 g parmesan cheese; 50 g basil (plus some for garnish); 2 tbsp oil; 1 large onion (or 3 very small onions); 400 g risotto rice; 200 ml white wine; 1 - 1.5 l vegetable stock; 150 g goats cheese

Instructions

Prep:10minCook:40min

Risotto is the perfect winter comfort food, but this uniquely flavour risotto is distinctly reminiscent of summer since it uses a jar of preserved red peppers. It’s perfect for those evenings when you are suffering from summer vegetable nostalgia due to winter root vegetable and brassica fatigue!

Updated at: Fri, 21 Aug 2026 11:04:08 GMT