By Paul Köber
Roasted Pepper Risotto
This is my favorite risotto recipe! It’s creamy, rich, bursting with flavor, but at the same time fresh and light 🤤
Updated at: Thu, 17 Aug 2023 12:03:53 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
62
High
Nutrition per serving
Calories658.3 kcal (33%)
Total Fat13.8 g (20%)
Carbs108.5 g (42%)
Sugars13.7 g (15%)
Protein13 g (26%)
Sodium528.1 mg (26%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Sauce
Risotto
Instructions
Step 1
Add peppers, tomatoes, eggplant and garlic to a baking tray. Sesaon with salt and pepper and drizzle with olive oil. Roast at 220°C for about 30 minutes.
Step 2
In a pan sauté leek in a little bit of oil for 8-10 minutes, then add thyme and the risotto rice.
Step 3
Deglaze the pan with white wine and gradually add in the broth, whenever needed.
Step 4
When the veggies are done, blend with a handful of cashews and a splash of water until creamy.
Step 5
When the risotto is almost done, add the sauce and cook for a few more minutes.
Step 6
Serve with some vegan parmesan or however you prefer and enjoy!
Notes
36 liked
5 disliked
Delicious
Easy
Makes leftovers
Go-to
Kid-friendly
