Try this creamy Italian risotto with red bell peppers and robiola cheese.

Risotto al peperone rosso e robiola

This creamy and flavorful Italian risotto with red bell peppers and robiola cheese is perfect for a delightful summer meal. If you’re looking for a unique and creamy risotto with peppers, this version will captivate you. The natural sweetness of red bell peppers is blended into a smooth, vibrant cream. The true gourmet touch comes from the robiola cheese, partially stirred in off the heat and also used as a final garnish. This fresh cheese adds a pleasant acidity, balancing the dish beautifully.

Ingredients

• 320g Carnaroli rice
• 2 red bell peppers
• 150g robiola cheese
• 1.5 liters vegetable broth
• 1 small onion
• 40g grated Parmesan cheese
• 30g butter
• Extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Roast the red bell peppers in the oven until charred. Peel and blend them into a smooth cream.
2. In a large pan, heat olive oil and sauté the chopped onion until translucent.
3. Add the rice and toast it for a few minutes.
4. Gradually add the vegetable broth, stirring continuously.
5. Halfway through cooking, add the bell pepper cream.
6. Once the rice is cooked, remove from heat and stir in the butter, Parmesan, and half of the robiola cheese.
7. Season with salt and pepper, then let it rest covered for a few minutes.
8. Serve with a dollop of the remaining robiola cheese on top.

Try this tasty summer risotto and experiment with other variations:

• Risotto with peppers and arugula
• Sweet pepper risotto with anchovy crumble
• Creamy pepper risotto with burrata

Total Time: 45 min

Cuisine: Italian