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Plated meal

Roasted Red Pepper Risotto with Parmesan Shavings

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Italian
  • Mediterranean
  • Contains Dairy

This risotto recipe is delicious & full of flavour, easy to prepare for a delicious weeknight meal.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


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  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a pan of water to the boil, add the stock and stir until dissolved.

  • 1.0 min

    Chop the red capsicum into large pieces.

  • 1.5 min

    Place on a baking tray and drizzle with olive oil.

  • 2.0 min

    Season with salt and pepper and place in the oven.

  • 2.5 min

    Finely dice the red onion.

  • 3.0 min

    Juice the lemon and reserve the correct amount.

  • 3.5 min

    Chop the parsley.

  • 4.0 min

    Grate or shave the parmesan.

  • 5.0 min

    In an oven proof frying pan heat the olive oil over medium-high heat.

  • 6.0 min

    Add the onion and cook until softened.

  • 7.5 min

    Add the risotto rice and cook, stirring, until transparent at the edges.

  • 9.0 min

    Add the lemon juice and 1/5 of the vegetable stock and cook until mostly absorbed.

  • 10.5 min

    Add the chopped tomato and all but 1/5 of the vegetable stock.

  • 11.5 min

    Remove the roasted red capsicum from the oven.

  • 12.0 min

    Chop the red capsicum into smaller pieces.

  • 13.0 min

    Add to the risotto and stir through.

  • 13.5 min

    Cover the risotto with tinfoil and place in the oven to bake until the risotto is cooked. It should be slightly starchy to bite but creamy.

  • 37.0 min

    Carefully remove the risotto and uncover.

  • 38.0 min

    Stir in the remaining vegetable stock and cream.

  • 38.5 min

    Stir through the parsley and season with salt and pepper.

  • 39.0 min

    Distribute among serving bowls.

  • 40.0 min

    Garnish with parmesan shavings.

  • Ingredients


    Parmesan Cheese


    Fresh Parsley


    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person

    Red Capsicum


    Chopped Tomatoes



    Risotto Rice

    Red Onion

    finely chopped

    Olive Oil

    1/2 tablespoon per person

Reviews (2)


4 out of 5 stars
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4 out of 5 stars
Portion Size
Ease of cooking

Easy and quick recipe to cook at the end of a long day at work.

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