Roasted Pepper Risotto

Nothing says cold weather to me like risotto. It’s thick and rich with flavour and makes you warm from your head to your toes.


Serves 4




  • 3tbsp oil


  • 2 onions, diced


  • 3 garlic cloves, crushed


  • 400g risotto rice


  • 1000ml veg stock


  • 1 jar roasted peppers, drained and chopped


  • 30g parmesan, grated


  • 2tsp fresh thyme, chopped


  • Optional – dollops of soft goats cheese to serve


  1. Heat the oil. Fry the onion and garlic until translucent.
  2. Stir in the rice until covered. Gradually add the stock, 200ml at a time, stirring constantly until absorbed.
  3. Lastly stir through the peppers, herbs and cheese. Bowl up with crispy salad.

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