Bell Pepper Risotto Recipe

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Ingredients:

Serving

1 tbsp butter
1 tbsp olive oil
1 medium onion, diced fine
2 garlic cloves, diced
1 cup arborio rice
1 1/2 cups diced bell peppers (red, yellow, green , orange)
4 cups heated vegetable stock
1/2 cup shredded parmesan cheese

Directions:

Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly.
Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	360.57 Kcal (1510 kJ)
Calories from fat	87.12 Kcal
		% Daily Value*
Total Fat	9.68g	15%
Cholesterol	14.83mg	5%
Sodium	493.38mg	21%
Potassium	134.79mg	3%
Total Carbs	52.63g	18%
Sugars	8.88g	36%
Dietary Fiber	2.06g	8%
Protein	8.34g	17%
Vitamin C	74.4mg	124%
Vitamin A	1.8mg	60%
Iron	34.3mg	191%
Calcium	158.6mg	16%

Amount Per 100 g
Calories	83.67 Kcal (350 kJ)
Calories from fat	20.22 Kcal
		% Daily Value*
Total Fat	2.25g	15%
Cholesterol	3.44mg	5%
Sodium	114.5mg	21%
Potassium	31.28mg	3%
Total Carbs	12.21g	18%
Sugars	2.06g	36%
Dietary Fiber	0.48g	8%
Protein	1.93g	17%
Vitamin C	17.3mg	124%
Vitamin A	0.4mg	60%
Iron	8mg	191%
Calcium	36.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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