Craving a delicious Italian rice dish? I got you! Try my super easy Red Pepper Risotto with minimal prep time. It's healthy, yummy, saucy, and so much more. Perfect for healthy lunches or easy dinners and it pairs wonderfully with a glass of wine.
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Cooking red pepper risotto is so much simpler than you might think—actually, it's quite straightforward! It’s going to become a new staple in your weekly dinner rotation. It's very quick and easy to make. Your whole family will love this!
If you enjoy one-pot recipes like this, you'll love my Marry Me Chicken Pasta, Creamy Mushroom Risotto, & Creamier Carbonara.
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Ingredients
- Red bell pepper
- Yellow Onion
- Chicken Thighs
- Heavy Cream
- Risotto Rice
- Garlic & Paprika powder
- Salt & Pepper
- Garnish: Parsley
See recipe card for quantities.
Instructions
1. Prepare the Ingredients:
- Cut the chicken thighs into bite-size pieces and marinate them for at least 1 hour, preferably overnight.
2. Cook the Chicken:
- Heat oil in a pan over medium heat. Add the marinated chicken thighs and cook for about 10 minutes until golden brown. Remove the chicken from the pan, leaving any excess oil behind.
3. Sauté the Vegetables:
- In the same pan, sauté the diced red bell pepper and onion for about 10 minutes until softened and slightly caramelized.
4. Cook the Risotto:
- Add the heavy cream, risotto rice, garlic powder, paprika powder, salt, and pepper to the pan with the vegetables. Stir well to combine.
- Return the cooked chicken pieces to the pan. Mix everything together and let it simmer over medium heat, stirring occasionally, until the rice is cooked al dente and most of the liquid is absorbed. This typically takes about 15-20 minutes. If the rice needs more liquid to cook through, add water gradually.
5. Finish and Serve:
- Once the rice is cooked to your liking, stir in the chopped parsley. Adjust seasoning if needed.
- Serve the risotto hot, garnished with freshly grated Parmesan cheese if desired.
Substitutions
Chicken Thighs: Swap with chicken breast, pork or shrimp.
Heavy Cream: Substitute with half-and-half, coconut cream, or milk with butter.
Risotto Rice: Use Arborio, Carnaroli, or quinoa (adjust cooking time).
Red Bell Pepper: Replace with roasted tomatoes, sun-dried tomatoes, or roasted vegetables.
Garlic and Paprika Powder: Use fresh garlic, smoked paprika, or chili flakes.
Parmesan Cheese: Substitute with nutritional yeast, Pecorino Romano, or skip for a lighter option.
Equipment
Storage
Store leftover red pepper risotto in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, freeze cooled risotto in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of broth or water if needed to restore creaminess. Stir frequently while reheating and adjust seasoning before serving.
3 Top Tips for Success
1. Preparation is Key: Ensure all ingredients are prepped before starting to cook—chop vegetables, marinate chicken, and measure out spices and liquids.
2. Patience with Risotto: Stir frequently and add hot liquid gradually to allow the rice to absorb flavors evenly and achieve a creamy texture.
3. Balance Flavors: Taste and adjust seasoning throughout cooking. Add salt, pepper, and spices gradually to achieve a well-balanced dish without overwhelming flavors.
FAQ's
If you stir risotto too much, it can become gummy and sticky because excessive agitation releases too much starch from the rice grains, compromising its creamy texture. It's important to stir gently and intermittently to coax out the starch gradually for optimal results.
The secret to a good risotto lies in patience and timing. Allow the rice to absorb the liquid slowly while stirring gently to coax out its natural starches, resulting in a creamy texture without being mushy.
Risotto is overcooked if it becomes mushy and loses its distinct grain texture. It should have a creamy consistency with a slight bite (al dente) to the rice grains when properly cooked.
Related
Looking for other Italian recipes like this? Try these:
Pairing
These are my favorite desserts to serve with red pepper risotto:
Red Pepper Risotto Recipe
Equipment
Ingredients
- 1 red bell pepper
- 1 onion
- 400 g chicken thighs
- 2 cups heavy cream
- 1 cup risotto rice
- Garlic and paprika powder to taste
- Salt and pepper to taste
- ⅓ cup chopped parsley
- Freshly grated Parmesan optional, for serving
Instructions
Prepare the Ingredients:
- Cut the chicken thighs into bite-size pieces and marinate them for at least 1 hour, preferably overnight.
Cook the Chicken:
- Heat oil in a pan over medium heat. Add the marinated chicken thighs and cook for about 10 minutes until golden brown. Remove the chicken from the pan, leaving any excess oil behind.
Sauté the Vegetables:
- In the same pan, sauté the diced red bell pepper and onion for about 10 minutes until softened and slightly caramelized.
Cook the Risotto:
- Add the heavy cream, risotto rice, garlic powder, paprika powder, salt, and pepper to the pan with the vegetables. Stir well to combine.
- Return the cooked chicken pieces to the pan. Mix everything together and let it simmer over medium heat, stirring occasionally, until the rice is cooked al dente and most of the liquid is absorbed. This typically takes about 15-20 minutes. If the rice needs more liquid to cook through, add water gradually.
Finish and Serve:
- Once the rice is cooked to your liking, stir in the chopped parsley. Adjust seasoning if needed.
- Serve the risotto hot, garnished with freshly grated Parmesan cheese if desired.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Julia
What do you marinate the chicken in?