Sweet Chilli Pepper Risotto

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

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!

I like picking 2 different colour peppers for this meal. Just for the sake of presentation, really… Slice the peppers and spread 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 with foil to keep warm and set aside for later.

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 on red wine vinegar. Pour 700 ml of boiling water. Mix well and keep covered on the lowest heat.

Now, chop your red onion and fry 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.

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 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!

Hope you enjoyed this recipe! Not what you’re looking for? Here are some other ideas for a delicious dinner:

Sweet Chilli Pepper Risotto

Sweet Chilli Pepper Risotto

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

Ingredients
  

  • 2 peppers, different colours deseeded and sliced
  • 1 stock cube
  • 2 tbsp tomato paste
  • 30 g sweet chilli sauce
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tbsp red wine vinegar
  • 1 red onion finely chopped
  • 3 garlic cloves finely chopped
  • 160 g risotto rice
  • 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.
Keyword Asian Risotto, Mixed Pepper Risotto, Pepper Risotto, Risotto, Sweet Chilli Pepper Risotto, Sweet Chilli Risotto
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