Red Bell Pepper Potato And Corn Risotto Recipes

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RED PEPPER RISOTTO



Red Pepper Risotto image

As this stunning risotto simmers, it takes on a beautiful red hue from the peppers. If you choose to use the saffron the risotto will have an added dimension of flavor and an even more beautiful color.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12

6 to 7 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion or shallot
2 plump garlic cloves, minced
2 large red peppers, finely diced
Salt to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine
A generous pinch of saffron threads (optional)
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
2 ounces Parmesan cheese, grated (1/2 cup)

Steps:

  • Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
  • Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
  • When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 963 milligrams, Sugar 7 grams

OVEN ROASTED POTATOES



OVEN ROASTED POTATOES image

With crispy edges, tender centers and bold, bright flavor, these oven roasted potatoes with red bell peppers and onions are a welcome addition to just about any meal. Tossed in olive oil and sprinkled with a light mixture of salt and pepper, this hearty side dish is simple yet completely satisfying and pairs well with roasted turkey, grilled steak or baked salmon. Roasted potatoes are easy enough to whip up on a busy weeknight for a family dinner, but just as elegant to serve at a Christmas feast or Easter brunch. If you love potato side dishes, check out our recipes for garlic mashed potatoes and garlic and herb roasted potatoes.

Provided by Lawry's

Categories     Side Dishes,

Yield 8

Number Of Ingredients 6

2 1/2 pounds russet potatoes cut into 1-inch chunks
1 medium onion cut into 1/2-inch chunks
1 medium red bell pepper cut into 1/2-inch chunks
1/4 cup olive oil
2 tsps Lawry's® Seasoned Salt
1 tsp casero black pepper

Steps:

  • Preheat oven to 450°F. Toss potatoes, onion and bell pepper with oil in large bowl. Sprinkle with seasoned salt and pepper; toss to coat well. Spread potato mixture in single layer on foil-lined 15x10x1-inch baking pan.
  • Roast 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

Nutrition Facts : Calories 191 Calories

POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

CORN RISOTTO WITH ROASTED RED PEPPER



Corn Risotto with Roasted Red Pepper image

A creamy roasted red pepper and corn risotto highlights the bounty of summer vegetables. Adding whipped cream right before serving helps keep the risotto airy and light but still rich in flavor.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h30m

Yield 4

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
1 leek, white and light green parts only, diced
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup Arborio rice
½ cup dry white wine
6 cups Swanson® Unsalted Chicken Stock, divided, heated
1 ½ cups corn kernels, fresh or frozen (thawed)
¼ cup roasted red pepper, chopped
1 cup grated Parmesan cheese
¼ cup whipping cream
2 tablespoons chopped fresh chives

Steps:

  • Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, until leek is softened (do not allow to brown), about 6 minutes. Add salt and pepper to taste; add rice and cook, stirring, until grains look slightly translucent, about 5 minutes.
  • Pour in wine and cook, stirring, until wine has all been absorbed, about 2 minutes.
  • Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, always allowing rice to absorb it before adding another. When about 3 cups of the stock has been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, until all of the stock is incorporated, corn is tender, and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.

Nutrition Facts : Calories 493.5 calories, Carbohydrate 59.3 g, Cholesterol 53.2 mg, Fat 17.8 g, Fiber 2.7 g, Protein 19.9 g, SaturatedFat 10.7 g, Sodium 1050.5 mg, Sugar 3.6 g

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER



Southwestern Risotto With Corn and Roasted Red Pepper image

A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish.

Provided by appleydapply

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 cups water
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon salt
2 teaspoons olive oil
1 cup uncooked arborio rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onion
3/4 cup shredded monterey jack cheese (optionally with jalapeno peppers)
1/4-1/2 teaspoon hot sauce
2 cups frozen whole kernel corn, defrosted
1/2 cup chopped cilantro
2/3 cup chopped roasted red pepper
additional salt and pepper, if desired

Steps:

  • Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
  • Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
  • Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

RED BELL PEPPER, POTATO AND CORN RISOTTO



Red Bell Pepper, Potato and Corn Risotto image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)
1 1/2 cups fresh corn kernels (about 3 ears)
2 3/4 cups red bell pepper juice (see note below)
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice, or as needed
3 tablespoons heavy cream
6 tablespoons unsalted butter, cut into 6 pieces
1/2 cup freshly grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
Sprigs of fresh chervil, for garnish
12 scallions, trimmed and grilled until lightly charred, for garnish

Steps:

  • Red bell pepper juice:
  • Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
  • In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS



Baked Creamed Corn With Red Bell Peppers and Jalapenos image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
  • Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
  • Photograph by Con Poulos

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