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Sweet Chilli Risotto With Peppers

Sweet Chilli risotto in a pink bowl topped with roasted peppers.
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Our novelty Sweet Chilli Risotto with Peppers certainly stands out from the crowd. Untraditionally, it’s made with a rich tomato and sweet chilli sauce stock. Asian-Italian fusion is a daring combination, but trust us when we say, it’s one of the best risottos in our recipe archives!

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How Is This Pepper Risotto Different?

This recipe may surprise and even outrange some of the risotto purists out there. We add no wine to our Sweet Chilli Pepper risotto, and flavour the stock with a standard shop-bought sweet chilli sauce! But take a leap of faith here. This Asian-Italian fusion recipe is a representation of how well ingredients from various parts of the world can work in perfect harmony when you get the balance just right!

Sweet Chilli risotto in a pink shallow bowl on an aged white wooden tabletop.

How To Make The Creamiest Risotto?

Great creamy risotto has a few fundamental rules that should be adhered to for the best results:

  • Rice for Risotto: Risotto rice needs to be short, starchy and able to withstand long cooking time. Some of the widely available varieties are Arborio and Carnaroli rice (and out of the two, we prefer Carnaroli). Both types of rice are perfect for slow long cooking, letting the rice infuse with all the flavours of stock without losing its shape.
  • Toast the Rice: toasting the rice in a pan before adding any stock is an important step in any risotto preparation. The process seals the surface of the rice, helping it preserve its shape and retain the typical al dente texture.
  • Keep the Stock Hot: Put your stock in a pan and keep it on low heat. This ensures an even cooking temperature. If your stock cools down, it will prolong the cooking time and your rice may become soggy in the process.
  • Add Stock Little By Little: Not adding all the stock at the same time allows the rice to release its starch at a slow rate, making the risotto creamy. Another advantage of adding the stock gradually is being able to control how much of the stock is actually needed before the rice is cooked.

Method

Step 1: Roast The Peppers

I like picking 2 different colour peppers for this meal. Just for the sake of presentation, really… Slice the peppers and spread them into a single layer on a large baking sheet. Drizzle with olive oil and some salt. Pop into a pre-heated oven (170° Fan) and cook for 20-25 minutes, until soft and just starting to brown. When they’re done, cover them with foil to keep them warm and set them aside for later.

Step 2: Make the Sweet Chilli Stock

Whilst peppers are roasting, prepare your stock. In a pan, crumble in a stock cube. Add 2 tbsp of tomato paste and 30g of sweet chilli sauce, turmeric, smoked paprika and a tbsp of red wine vinegar. Pour 700 ml of boiling water. Mix well and keep covered on the lowest heat.

STEP 3: Make the Sweet Chilli Risotto

Now, chop your red onion and fry it for a few minutes in a large frying pan with a splash of oil. Add the risotto rice and finely chopped garlic and fry for another 1-2 minutes.

Whilst this recipe uses some less traditional ingredients, the cooking methods are more conventional. Add warm stock, 2 ladles at a time, stirring continuously. Cook until stock is almost fully absorbed before adding more. Carry on until you have no stock left.

Risotto cooking in a frying pan.

Step 4: Assemble and Serve

Grate the cheese. We love using mature cheddar for our risottos, but feel free to use any other hard cheese: parmesan, Grana Padano or manchego – all work well! Then slice the spring onion diagonally.

When your risotto is cooked (it’s perfect when served slightly al dente), stir in half of your roasted peppers and half of the grated cheese. Taste for seasoning. Add salt and pepper as required.

Spoon your risotto into two bowls and top with the rest of the peppers, grated cheese and sprinkle spring onions on top. Simple! And so delicious!

What To Serve Pepper Risotto With?

We love this sweet chilli risotto on its own – there is so much flavour in it that it doesn’t really need any side dishes! However, if you are hungry or simply looking for a real feast to impress your guests, serve it with some simple sides, like:

  • Slices of crusty bread.
  • Steamed tenderstem broccoli.
  • Char-grilled Pak Choi.
Sweet chilli risotto with peppers in a white bowl with cheese and spring onion scaterred on top.

Other Delicious Risotto Recipes

Hope you enjoyed this Risotto with Peppers! Not quite what you’re looking for? Here are some other ideas for delicious risottos:

Recipe Card

Sweet Chilli risotto in a pink bowl topped with roasted peppers.

Sweet Chilli Risotto With Peppers

Our novelty Sweet Chilli Risotto with Peppers certainly stands out from the crowd. Untraditionally, it's made with a rich tomato and sweet chilli sauce stock. Asian-Italian fusion is a daring combination, but trust us when we say, it's one of the best risottos in our recipe archives!
4.60 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Fusion
Servings 2 portions
Calories 485 kcal

Ingredients
 
 

  • 2 peppers, different colours deseeded and sliced
  • 1 red onion finely chopped
  • 3 garlic cloves finely chopped
  • 160 g risotto rice
  • 700 vegetable stock
  • 2 tbsp tomato paste
  • 25 g sweet chilli sauce
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tbsp red wine vinegar
  • 1 spring onion sliced diagonally
  • 40 g mature cheddar grated
  • olive oil

Instructions
 

  • Preheat the oven to 170°C. Slice the peppers and spread into a single layer on a large baking sheet, drizzle with olive oil and some salt. Place into a pre-heated oven and cook for 20-25 minutes, until soft and just starting to brown. When they’re cooked, cover with foil to keep warm and set aside for later.
  • To make stock, crumble a stock cube in a pan. Add 2 tbsp of tomato paste and 30g of sweet chilli sauce, turmeric, smoked paprika and a tbsp on red wine vinegar. Pour 700 ml of boiling water. Mix well and keep covered on the lowest heat.
  • Heat a splash of olive oil in a large frying pan. Add chopped onion and fry for 4 minutes until starting to soften.
  • Add the risotto rice and finely chopped garlic and fry for another 1-2 minutes.
  • Add warm stock, 2 ladles at a time, stirring continuously. Cook until stock is almost fully absorbed before adding more. Carry on until you have no stock left.
  • When your risotto is cooked, stir in half of your roasted peppers and half of the grated cheese. Taste for seasoning and add salt and pepper as required.
  • Serve with the rest of the roasted peppers, grated cheese and a sprinkle of spring onions on top.

Nutrition

Calories: 485kcalCarbohydrates: 90gProtein: 13gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 898mgPotassium: 663mgFiber: 7gSugar: 17gVitamin A: 4724IUVitamin C: 163mgCalcium: 189mgIron: 5mg
Keyword Asian Risotto, Bell Pepper Risotto Recipe, Mixed Pepper Risotto, Pepper Risotto, Risotto, Risotto With Peppers, Sweet Chilli Pepper Risotto, Sweet Chilli Risotto
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10 Replies to “Sweet Chilli Risotto With Peppers”

  1. 5 stars
    Absolutely delicious, particularly loved the warming spices in this dish! Will definitely be making it again!

    1. So glad you enjoyed it, Cara! Thanks for the feedback!

  2. 5 stars
    Love the flavors here. This risotto looks amazingly delicious. Thanks for sharing.

    1. You are most welcome! It’s certainly one of our favourites! 🙂

  3. Such a delicious risotto. It’s so flavorful. Not boring like most are. Thanks!

    1. Oh we love how much flavour you can pack into a risotto! Never have to eat a boring one 🙂

  4. 5 stars
    Your recipes are always amazing, and this flavorful risotto combining Italian and Asian flavors is simply brilliant. Another winner from Somebody Feed Seb!

    1. Thanks so much, Liza! So glad you like our recipes 🙂

  5. 5 stars
    Such an absolutely beautiful risotto! I love all that color from the peppers and incredible flavors too. Yum!

    1. Thanks, Tara! This one is one of the most vibrant risottos we make (closely followed by Risotto Verde!) 🙂

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