This creamy Red Pepper Risotto Recipe comes together in about 30 minutes, all in one pot, for a easy weeknight dinner that your family will love!
Ingredients You’ll Need
- 1 Red Bell Pepper
- 1 Onion
- 400g Chicken Thighs
- 2 Cups Heavy Cream
- 1 Cup Risotto Rice
- Garlic and Paprika Powder (to taste)
- Salt and Pepper (to taste)
- 1/3 Cup Chopped Parsley
- Freshly Grated Parmesan (optional, for serving)
Let’s Get Cooking!
Prepare the Ingredients
Before you start, get everything prepped and ready to go. Chop the onion, bell pepper, and parsley; cut the chicken into bite-sized pieces; and measure out your rice and cream. This will make everything flow more smoothly, no one likes to be scrambling mid-cook!
Cook the Chicken
In a large pot over medium heat, add a splash of olive oil. Once hot, add the chopped chicken and season it with salt and pepper. Cook it for about 5-7 minutes, stirring occasionally, until it’s golden brown and no longer pink. Remove it from the pot and set aside for now, the chicken will get to join the party soon!
Sauté the Vegetables
In the same pot (because we love minimal cleanup, right?), toss in a little more olive oil if needed and the chopped onion and bell pepper. Stir occasionally and let them cook for about 5-7 minutes, or until the onion is translucent and fragrant. Oh, and trust me, that smell… so good! Then add the minced garlic and a pinch of paprika; cook for about 1 more minute until it’s all aromatic, yum!
Cook the Risotto
Now, add in your Arborio rice, stirring frequently to coat each grain with those delicious flavors. Cook for about 2 minutes, letting it toast slightly before slowly pouring in the heavy cream. This is where it gets fun! Stir and scrape the yummy bits off the bottom of the pot to release all that flavor. Let it come to a simmer, then reduce the heat to low.
Add the chicken back into the pot now along with a couple cups of chicken broth (homemade or store-bought, totally up to you!), just enough to cover the rice. Stir occasionally to let the rice absorb all that deliciousness. After about 15-20 minutes, it should be creamy and the rice will be al dente!
Finish and Serve
Once the risotto reaches your desired creaminess, taste and add more salt, pepper, or paprika if needed. Finally, turn off the heat and stir in your chopped parsley. If you want to go all out, serve with freshly grated Parmesan on top. Trust me, it’s worth it!
If you loved this Red Pepper Risotto, be sure to check out my hearty Creamy Parmesan Risotto, Roasted Butternut Squash Risotto With Crispy Sage, or Mexican Sweet Corn Risotto! Trust me, they’re all crowd-pleasers!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes hello, busy weeknight friends! You won’t find a faster way to get a wholesome meal on the table.
One Pot Magic
It’s all made in one pot, which means minimal cleanup, bonus! Less time washing dishes = more time for you.
Customizable
You can use whatever ingredients you have. Got leftover veggies? Toss ’em in! A bit of cheese in the fridge? Melt that goodness on top!
Comfort Food
Risotto is pure comfort food, loaded with tons of flavor that makes you feel all warm and cozy inside. Seriously, it’s like a big hug in a bowl!
Crowd-Pleaser
Guaranteed that the whole family will love it. Even the picky eaters!
Serving and Storage Tips
How to Serve This Risotto
Serve your creamy Red Pepper Risotto warm, topped with a sprinkle of fresh parsley and freshly grated Parmesan cheese. It pairs beautifully with a crisp green salad or crusty bread, perfect for soaking up the creamy goodness.
Storage
This risotto can be stored in an airtight container in the fridge for up to 3 days. Just remember that risotto tends to thicken when it’s cold.
Reheating Instructions
To reheat, add a splash of broth or cream in a saucepan, and heat it gently over low heat. Stir occasionally until it’s warmed through and creamy again, let’s not serve dry rice, right?
Freezer Friendly
Not recommended for freezing, unfortunately. The texture of the risotto doesn’t hold up well after thawing, it’s best enjoyed fresh!
Waiting around while your dinner simmers is a great time to catch up with loved ones, pour a glass of wine, or just chill out with a good show! So, give this Red Pepper Risotto Recipe a try, and I guarantee it will quickly become one of your family favorites! Enjoy!
Now, let’s get this risotto cooking, shall we? You won’t regret it! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Red Pepper Risotto
Ingredients
Method
- Chop the onion, bell pepper, and parsley; cut the chicken into bite-sized pieces; and measure out your rice and cream.
- In a large pot over medium heat, add a splash of olive oil. Add the chopped chicken and season with salt and pepper. Cook for 5-7 minutes until golden brown and no longer pink, then remove and set aside.
- In the same pot, add more olive oil if needed and the chopped onion and bell pepper. Cook for 5-7 minutes until onion is translucent, then add minced garlic and paprika; cook for 1 minute.
- Add Arborio rice and stir to coat. Cook for 2 minutes, then slowly pour in heavy cream. Let it simmer, reduce heat, and add chicken back along with enough chicken broth to cover the rice. Stir occasionally for 15-20 minutes until creamy and rice is al dente.
- Once creamy, taste and adjust seasoning if needed, then stir in chopped parsley. Serve warm with freshly grated Parmesan on top.