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    Home » Recipes by Meal Type » Vegetarian Dinner Recipes

    Jan 25, 2013 · Modified: Apr 16, 2013 by Becca Heyes · This post may contain affiliate links · 7 Comments

    Roasted red pepper and goat's cheese risotto

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    Gah! This week has been pretty hectic, so apologies for my short absence. At various points throughout the week, I've found myself on my hands and knees with my arm wedged under the floorboards, standing on a stack of big speakers to paint the ceiling while white paint dripped into my hair, and standing in the middle of a room full of five year olds playing dress-up. TGIF.

     

    If you hadn't guessed, we've been decorating our house this week. We did one room last year, and took a break over Christmas, but now we're back on it again. Pretty much every room needs repainting - the walls all had bare plaster after being damp-proofed last year. Sooo, as soon as one room is finished, another needs to be started. There are pieces of furniture in our house that have been chased from room to room to room each time we've started decorating a new one. As you can imagine, the whole place is a bit of a tip. Since we've finished painting another room this week, this weekend's task is to attempt to get it looking like a normal house again. Blahhhhh.

    Anyway. The perfect thing to end a long, stressful week: comfort fooood. What could be better than a creamy risotto made with sweet roasted peppers, topped with tangy goat's cheese? (as it turns out, not much)

    If you wanted to, you could stir all the goat's cheese through the risotto before serving. However just like in the caramelised carrot and coriander risotto that I posted before Christmas, I found that the cheese made more of an impression if added after serving - that way, rather than disappearing into the rice, it melts into little gooey pockets all the way through.

    (I actually just made myself drool typing that).

    I know a lot of people get put off by risotto's tiresome reputation, but (as I'm sure I've told you before), you can totally cheat and it'll still work fine. Instead of having a pan of hot stock on the hob the whole time, I crumble a vegetable stock cube straight into my rice when I add the first quantity of stock, and then I just keep the kettle next to me to add more water as I go along. No hassle whatsoever.

    (PS - don't tell anyone, but sometimes I don't even stir very much.)

    Roasted red pepper and goat's cheese risotto

    Serves 3

    2 red peppers
    1tbsp olive oil
    10g butter
    ½ onion, finely diced
    2 cloves garlic, minced
    ½tsp sugar
    250g arborio rice
    ~1l vegetable stock (or 1 vegetable stock cube + 1l water)
    Black pepper
    50g cheddar cheese, grated
    2tbsp fresh basil, chopped
    75g soft goat's cheese, roughly crumbled

    Heat the oven to 230°C (Gas Mark 8 / 450°F). Place the whole red peppers on a baking tray, and roast for around 20 minutes, until the skins are charred. Remove from the oven, and transfer to a plate. Cover with cling film - the steam that is trapped inside will make the skins easy to remove. Set aside for now.

    While the peppers are roasting, prepare your onions and garlic. Heat the oil and butter in a large wok or risotto pan. Add the onion, garlic and sugar, and cook over a medium-low heat for 5-10 minutes, until the onions are soft and just beginning to caramelise. Stir regularly.

    Add the rice, and stir to coat with the butter and oil. Still over a medium-low heat, begin to add the stock 100-150ml at a time, only adding more when the previous amount has been mostly absorbed by the rice. Stir regularly, and keep adding more stock until the rice is cooked, around 30 minutes (I ended up using about 950ml of stock in total).

    While the rice is cooking, return to your roasted peppers. Peel off the skins, and cut into several pieces, being careful to remove the stalk and seeds from inside. Place the pepper flesh in a mug or a deep bowl, and use an immersion blender to blend the peppers into a chunky purée.

    When the rice is cooked, add the cheddar cheese, chopped basil, the red pepper purée and plenty of black pepper. Mix well. Serve topped with the goat's cheese.

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    Comments

    1. Lovlie says

      February 12, 2013 at 8:16 pm

      That's real comfort food for me! I haven't had risotto for ages! I've actually never used peppers as sauce base for risotto before and I am making this next time I get some risotto rice! I'm drooling! Thanks for dropping by my blog, I'm glad I've found yours (again, because I do remember being here before)!

      Reply
    2. Spécialiste de l'éphémère says

      January 26, 2013 at 4:06 pm

      I can almost smell it!
      This is a fabulous dish!

      Reply
    3. Jacqueline says

      January 26, 2013 at 12:44 am

      That looks amazing. You always make exactly what I want to eat. I really do think you should become my personal chef. What do you think? Funnily enough I just posted a tomato based rice dish too. One Pot Southern-Style Rice. I think I would enjoy yours even more than mine. Shhhhh! Don't tell anyone :)

      Reply
      • Becca @ Amuse Your Bouche says

        January 26, 2013 at 11:20 am

        Haha aw thanks :) Also, your dish is only 232 cals per serving, so it's definitely healthier than mine!!

        Reply
      • Jacqueline Meldrum says

        February 04, 2013 at 10:52 pm

        Ahhh, but yours looks delish too and all the more a treat!

        Reply
    4. LittleMonsterx14 says

      January 25, 2013 at 4:50 pm

      ooooh how i love goat cheese!

      Reply
    5. Happy Valley Chow says

      January 25, 2013 at 3:15 pm

      Mmmm I love Risotto...there is so much you can do to it! I will definitely have to try this recipe, thanks for sharing!

      Sincerely,
      Happy Valley Chow

      Reply

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    Hi, I'm Becca! I've been a vegetarian for over 25 years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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