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    Home » MAINS » RISOTTO

    Sweet Chilli Risotto With Peppers

    Published: October 12, 2022 · Updated: October 12, 2022 by Ieva · This post may contain affiliate links · 19 Comments

    Jump to Recipe

    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!

    Take Me To:
    • How Is This Pepper Risotto Different?
    • How To Make The Creamiest Risotto?
    • Method
      • Step 1: Roast The Peppers
      • Step 2: Make the Sweet Chilli Stock
      • STEP 3: Make the Sweet Chilli Risotto
      • Step 4: Assemble and Serve
    • What To Serve Pepper Risotto With?
    • Other Delicious Risotto Recipes
    • Recipe Card

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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.

    Sliced peppers (red and yellow on a parchment lined baking tray, drizzled with oil.

    Step 2: Make the Sweet Chilli Stock

    Whilst peppers are roasting, prepare your stock. In a pan, crumble in a stock cube. Add 2 tablespoon of tomato paste and 30g of sweet chilli sauce, turmeric, smoked paprika and a tablespoon 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 (or make Korean Garlic Cream Cheese Bread for a super decadent fusion meal).
    • 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:

    • Smoked Cheese & Chicken Risotto with Dukkah
    • Spinach and Mushroom Risotto with Pecan & Garlic Drizzle
    • Blue Cheese Risotto with Sweet Potatoes & Walnuts

    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!
    4.85 from 13 votes
    Print Recipe Pin Recipe
    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 tablespoon tomato paste
    • 25 g sweet chilli sauce
    • 1 teaspoon smoked paprika
    • 1 teaspoon turmeric
    • 1 tablespoon 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 tablespoon of tomato paste and 30g of sweet chilli sauce, turmeric, smoked paprika and a tablespoon 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
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More RISOTTO

    • Prawn and Chorizo Risotto
    • Risotto Verde (Pea and Asparagus Risotto)
    • How To Make A Perfect Risotto?
    • Smoked Cheese & Chicken Risotto with Dukkah

    Reader Interactions

    Comments

    1. Cara

      December 02, 2020 at 3:46 pm

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

      Reply
      • Ieva

        December 02, 2020 at 9:44 pm

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

        Reply
    2. kushigalu

      January 28, 2021 at 4:25 pm

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

      Reply
      • Ieva

        January 28, 2021 at 7:45 pm

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

        Reply
    3. Beth

      May 20, 2021 at 6:47 pm

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

      Reply
      • Ieva

        May 20, 2021 at 8:47 pm

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

        Reply
    4. Liza

      November 04, 2021 at 4:49 pm

      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!

      Reply
      • Ieva

        November 04, 2021 at 9:49 pm

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

        Reply
    5. Tara

      March 21, 2022 at 4:50 pm

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

      Reply
      • Ieva

        March 21, 2022 at 6:51 pm

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

        Reply
    6. Dannii

      October 29, 2022 at 2:37 pm

      5 stars
      We are always looking for new ways to cook risotto and this looks amazing.

      Reply
    7. Amanda Wren-Grimwood

      November 11, 2022 at 6:06 pm

      5 stars
      I really loved the combination of cheese with the peppers and I adore sweet chilli sauce, so this risotto was a definite hit.

      Reply
      • Ieva

        November 12, 2022 at 8:19 am

        💗

        Reply
    8. Lily

      November 29, 2022 at 5:59 pm

      5 stars
      This fusion risotto recipe is well-balanced, easy to make, and absolutely delicious. Will be making it again!

      Reply
      • Ieva

        November 29, 2022 at 8:01 pm

        Thank you for giving our recipe a go! Glad you enjoyed it! 🙂

        Reply
    9. Maayke

      December 28, 2022 at 10:29 am

      5 stars
      This risotto looks delicious! Thanks for sharing I can’t wait to try this recipe.

      Reply
    10. Jen

      January 30, 2023 at 6:53 pm

      5 stars
      Hi! Thanks for the recipe. It was very unusual, but very tasty indeed. What brand of sweet chilli sauce do you normally use? Just wonder if our risotto had enough sweetness in it (we used reduced sugar sauce, maybe that’s why…)

      Reply
      • Ieva

        January 31, 2023 at 8:18 am

        Hi, glad you found it tasty! We normally use Asia Specialities from Aldi UK or Blue Dragon sweet chilli sauce. If you like your risotto sweeter you can add a tsp of honey, or use more sweet chilli sauce in the stock (it will be both sweeter and spicier that way 😉

        Reply
    11. Tara

      March 05, 2023 at 2:41 pm

      5 stars
      Oooh, so many amazing flavors packed into this risotto. It sounds incredible and I especially love the addition of the roasted peppers.

      Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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