Betty's Easy Roasted Red Pepper Risotto

Bettyskitchen's picture

Oct. 15, 2013

In this video, Betty demonstrates how to make Easy Roasted Red Pepper Risotto. This recipe uses only the microwave for cooking, although you may cook it on a stove top, tending it carefully.


Butter 2 Tablespoon
Extra virgin olive oil 2 Tablespoon
Chopped onion 1/2 Cup (8 tbs)
Garlic clove 1 , mince
Arborio rice 1 Cup (16 tbs) , rinsed and drained a few times
Chicken broth 3 Cup (48 tbs) (containing salt)
Finely shredded parmesan cheese 1/2 Cup (8 tbs)
Ground black pepper 1/4 Teaspoon
Fresh parsley 1 Tablespoon , snipped
Fresh chives 1 Tablespoon , snipped
Roasted red pepper 1/2 Cup (8 tbs) , drained, chopped
Lemon juice 1 Teaspoon
To mix with rice with cheese
Butter 1 Tablespoon



1. In a 2-quart microwave-safe bowl, place butter and olive oil. Cover with paper towel, tucking it under the bottom of the bowl. Microwave on HIGH 30-45 seconds or until the butter melts.

2. Stir in chopped onion and garlic. Cover with a lid that fits (or plastic wrap) and microwave on HIGH 45 seconds.

3. Add rice and stir well. Cover with lid and microwave on HIGH for 3 minutes and then pour chicken broth. Cover with paper towel and cook on HIGH setting for 9 minutes. Stir and cook for another 8 minutes or until done, checking occasionally. Remove from oven and let rest for 5 minutes.

4. Stir in cheese, black pepper, 1 tablespoon of butter, parsley, chives, roasted red peppers, and lemon juice.


5. Serve immediately and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 250Calories from Fat 119

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 488 mg20.33%

Total Carbohydrates 28 g9.3%

Dietary Fiber %

Sugars 3 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet