Spicy Risotto With Red Pepper Recipe

A red pepper risotto

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Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
143 Calories
3g Fat
21g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 143
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 397mg 17%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 2g
Vitamin C 43mg 214%
Calcium 26mg 2%
Iron 1mg 7%
Potassium 172mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Risotto is a popular Italian rice dish that is deceptively easy to make. This low-fat vegetarian and vegan spicy risotto rice recipe uses cayenne and plenty of red pepper flakes to give it quite a bit of kick. It's a dish that is sure to be popular with whoever it's cooked for.

This dish combines scallion and onion, red pepper, garlic, olive oil, cayenne pepper, and red pepper flakes, making it colorful and flavorful. The secret to getting the rich, creamy texture of risotto is patience. Be sure to slowly combine the rice with the liquid, allowing it to cook all the way out while stirring before adding more liquid. This can take around 25 minutes, but the resulting dish is well worth the wait. 


  • 1 medium onion, diced

  • 3 green onions, thinly sliced

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 1/3 cups Arborio rice

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon red pepper flakes

  • 2 1/2 cups vegetable broth

  • 2/3 cup white wine

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Sauté the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes.

  2. While vegetables are cooking, begin to heat vegetable broth over medium-low heat in a saucepan.

  3. Add rice to the pan with the vegetables and cook for one more minute.

  4. Add red pepper and cayenne, stirring briefly.

  5. Begin to add vegetable broth, 1/2 cup at a time. Stir, and wait until most of the liquid has been absorbed before adding more. Continue adding vegetable broth, and then the white wine 1/2 cup at a time.

  6. Season with salt and pepper.

  7. Sprinkle with Parmesan cheese or vegan cheese if desired.

Serve hot with a side of crusty, Tuscan bread, a green salad, and a glass of white wine to temper the spiciness.