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Roasted Red Peppers and Goat Cheese Risotto

Quiche 'n' Tell
A mellow risotto with bursts of goat cheese
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 3


  • 2-3 red roasted bell peppers chopped either from a jar or roasted in the oven at 180 degrees C with olive oil and peeled
  • 5 cups chicken or vegetable stock
  • 1 tbsp butter
  • 2 tsps minced garlic
  • 200 g soft goat cheese
  • 1/2 tsp red chilly flakes
  • 3/4 cup finely chopped onion
  • 11/2 cups arborio rice
  • 1 tsp fresh or 1/2 tsp dried thyme
  • 3/4 cup white wine


  • Bring the stock to a boil, reduce the heat and keep on a very slow simmer.
  • Heat the butter in a pan on medium heat and and gently fry the onions and garlic till softened; about 3-4 minutes.
  • Now add the chilly flakes, thyme and the rice followed by the wine.Cook ¬†for a minute more so that the alcohol in the wine is cooked off.
  • Add 2 cups of stock and cook on low heat, stirring and adding more broth as it gets absorbed by the rice. Continue doing this till the rice is cooked, creamy and slightly al dente.
  • Now mix in the peppers and the cheese, stirring for a minute till well combined. Check the seasoning, add salt if required and serve immediately.


Preparation time doesn't include time taken to roast peppers.