Roasted Red Pepper and Asparagus Risotto

barbara lentz


Really creamy. The taste can be altered depending on what Champagne you use or just use white wine no matter what it is good.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 2 large
    red bell pepper
  • 1 lb
    asparagus trimmed and cut into pieces
  • 3 Tbsp
    olive oil
  • 1/2 tsp
    lemon zest
  • 3 c
    vegetable stock
  • 1 c
  • 1 Tbsp
    better than bouillon chicken bouillon
  • 1 medium
    onion chopped
  • 1 small
    shallot chopped
  • 6 clove
    garlic minced
  • ·
    salt to taste
  • 1 c
    arborio rice
  • 1 c
  • 4 oz
    goat cheese
  • 1/4 c
    chopped cilantro for garnish

How to Make Roasted Red Pepper and Asparagus Risotto


  1. Preheat broiler to high. Cut bell peppers in half and discard seeds and membranes. Place skin sides up on baking sheet. Flatten with hand. Combine asparagus with 1 tbsp oil. Add to baking sheet. Broil 5 minutes. remove asparagus. Broil pepper an additional 5 minutes until blackened. Place peppers in a paper bag and close tightly. Let stand 10 minutes. Peel and chop peppers and mix with asparagus and lemon zest and set aside.
  2. Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
  3. Heat a large saucepan to hot and add oil. When oil is hot add onion and saute a couple of minutes. Add shallots and saute 1 minute. Add garlic and salt cook 30 seconds. Add rice and cook 1 minute. Add champagne and cook until almost all evaporated.
  4. Remove 1/4 cup broth and mix with goat cheese and set aside.
  5. Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
  6. Stir in Asparagus and red pepper mixture. Add goat cheese mixture and heat through.

Printable Recipe Card

About Roasted Red Pepper and Asparagus Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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