Red Bell Pepper, Potato and Corn Risotto Recipe

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Red Bell Pepper, Potato and Corn Risotto
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Ingredients:

Directions:

  1. Red bell pepper juice:
  2. Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
  3. In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.98 Kcal (1231 kJ)
Calories from fat 153.67 Kcal
% Daily Value*
Total Fat 17.07g 26%
Cholesterol 48.14mg 16%
Sodium 439.4mg 18%
Potassium 620.71mg 13%
Total Carbs 28.03g 9%
Sugars 2.58g 10%
Dietary Fiber 3.53g 14%
Protein 7.77g 16%
Vitamin C 12.9mg 22%
Vitamin A 0.2mg 5%
Iron 1.2mg 7%
Calcium 138.7mg 14%
Amount Per 100 g
Calories 167.45 Kcal (701 kJ)
Calories from fat 87.53 Kcal
% Daily Value*
Total Fat 9.73g 26%
Cholesterol 27.42mg 16%
Sodium 250.28mg 18%
Potassium 353.56mg 13%
Total Carbs 15.96g 9%
Sugars 1.47g 10%
Dietary Fiber 2.01g 14%
Protein 4.42g 16%
Vitamin C 7.4mg 22%
Vitamin A 0.1mg 5%
Iron 0.7mg 7%
Calcium 79mg 14%

* 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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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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