Red Pepper Risotto Recipe


Submitted by rileyintx

Makes 6 servings


Yummy Stuff

Ingredients
28 oz vegetable broth
14 oz chicken stock
2 cups red peppers
1/2 cup onion
1 tsp Olive oil
1/2 cup corn
1 tsp pepper
2 tsp basil
2 1/2 cups rice
Directions
  1. Combine Broth in Sauce pot.

  2. In Large Stock pot combine rice, chopped peppers, garlic, and 3 cups of hot broth over medium heat, stirring about ten minutes until most of the liquid is absorbed. Add remaining liquid 1 cup at a time stirring until most of the liquid is absorbed each time. After all broth has been absorbed, add corn and cook 2 minutes. Remove from heat and stir in basil, add salt and pepper to taste.

Categories

Side Dish, Italian

Nutrition Facts
Serving Size 349.3g
Amount Per Serving
Calories
348
Calories from Fat
23
% Daily Value*
Total Fat
2.5g
4%
Saturated Fat
0.5g
2%
Cholesterol
0mg
0%
Sodium
638mg
27%
Total Carbohydrates
70.3g
23%
Dietary Fiber
2.3g
9%
Sugars
4.1g
Protein
9.8g
Vitamin A 10% • Vitamin C 122%
Calcium 4% • Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
95% confidence
B+ 		  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in manganese
  • Very high in vitamin C
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