Roasted Bell Pepper Risotto Recipe

It's Fantasy Travel Week on Food Republic, so we're running recipes from the restaurants at the world's most élite and elegant hotels.

While you can find any cuisine in London, we particularly recommend the Italian food by chef Theo Randall at The InterContinental London Park Lane. While you may think peperoni = pepperoni (yay!), the English translation of this important Italian word is actually "bell pepper," which makes this risotto friendly for vegetarians and meat-eaters alike. Here, Randall offers his own pro tips for perfect, creamy risotto. Keep these tips in mind as you execute this bell pepper risotto recipe:

"Add well-seasoned hot stock which will ensure the rice will cook evenly and the shape won't change but the rice will expand — this is exactly what you want to happen. If you add cold stock, the rice essentially cooks from the outside inwards so you get fluffy rice which is raw in the middle. Ensure you stir the risotto regularly to release the starch, giving it a better texture. Don't be frightened to have it at a high heat and the more time you spend cooking it properly, the better!"

Roasted Bell Pepper Risotto Recipe
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  • 1 1/4 cups risotto rice
  • 1 white onion
  • 3 sticks celery
  • 4 ripe plum tomatoes
  • 1 cup Parmigiano Reggiano
  • 1/4 cup unsalted butter
  • 2 red peppers
  • 2 yellow peppers
  • 8 1/2 cups chicken stock
  • handful of fresh basil
  • half a glass of white wine
  1. Char-grill red and yellow peppers until black, place in bowl, cover with cling film and leave to rest. Peel off black skin and wash off seeds, chop finely and set aside.
  2. In a large saucepan, soften onion and celery, then add rice and cook for 5 minutes. Add white wine, then stock, and stir continuously, adding stock ladle by ladle.
  3. When rice is almost ready, add chopped, peeled peppers; tomatoes; parmesan; basil; and butter. Stir vigorously to obtain a lovely, creamy consistency. Season with salt and pepper and serve.
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