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Home » Corn and Red Pepper Risotto

Corn and Red Pepper Risotto

January 25, 2019 by Debi 13 Comments

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Corn and Red Pepper Risotto — Creamy risotto with sweet corn, tangy roasted red bell pepper, and Parmesan cheese – it’s a naturally gluten-free vegetarian dish made in heaven.

Corn and Red Pepper Risotto - Creamy risotto with sweet corn, tangy roasted red bell pepper, and Parmesan cheese - it’s a naturally gluten-free vegetarian dish made in heaven.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Corn and Red Pepper Risotto - so good. Creamy and delicious. A perfect vegetarian meal.

retro risotto

I feel like risotto has kind of disappeared from the culinary scene lately.

Like, it used to be everywhere. Was its heyday maybe 10 years ago? They served it at fancy restaurants. There were recipes in all the magazines.

And, now, I rarely see it. Well, I say, it’s time to bring it back!

And, although risotto takes a bit of time to cook, it isn’t hard at all. It’s pretty easy to make, actually. Just a bunch of stirring.

Can’t get enough risotto recipes? Be sure to check out my other recipes: Mushroom spinach pecan risotto, Roasted salmon risotto, and caramelized carrot risotto.

Vegetarian Meal

It’s so good. Creamy and delicious. A perfect vegetarian meal.

And, it’s healthy too. As most of the creaminess comes from the natural starch of the rice, and not from fats and fillers.

Risotto’s another great dish that can be served as a vegetarian main dish or a side dish at any meal.

Corn and Red Pepper Risotto And, it’s healthy too. As most of the creaminess comes from the natural starch of the rice, and not from fats and fillers.

Arborio Rice

Arborio rice is a short grain rice with plump, pearl-like white grains that absorb lots of liquid while they cook. They slowly release their starch into the dish, resulting in a warm, creamy thick dish that you’ll love.

What do I do with Leftovers?

This recipe makes a nice big batch of risotto.

Which, depending on how many people you’re serving, may result in leftovers.

Now, you can make a smaller batch. Simply use the servings slider on the recipe card to easily adjust the ingredient amounts.

Or, if you’re like me, you love having leftovers. I mean, dinner’s all ready and waiting for you in the fridge!

Simply cook up some meatless meatballs to serve with it one night. Or some chicken (I like those fake chicken tenders) the next night.

Keep any leftovers in the fridge in a tightly covered container for up to 5 days. As it sits, the risotto will thicken because of the starch in the rice.

I typically reheat the risotto in the microwave. You can also reheat it on the stove. If the risotto is too thick, add a splash of broth or water to the pan, as needed, to loosen it up.

Avoid freezing risotto. Cooked rice can become hard when frozen, and the texture can become grainy.

Corn and Red Pepper Risotto This recipe makes a nice big batch of risotto.

Recipe notes

This makes a large amount of risotto, use the servings slider on the recipe card to easily adjust the ingredient amounts. It’s easily cut in half for less risotto.

Once chopped, the 12 ounces of red bell peppers make about 1 cup.

If you wanted to roast your own peppers you could. Just follow these instructions on how to roast a pepper. It was about 1 ½ peppers.

Of course, you can always add a little more or a little less red pepper to the risotto.

1 ½ cups of corn is about 2 ears of corn worth. In the summer, when ears of corn are on sale for super cheap, like 5 ears for $1, I like to buy extras.

You can grill those up, cut the corn off of them, and use them in this recipe.

Like I said, about 2 ears worth, and a little more or a little less corn will be just fine in this risotto.

If you love the flavors of corn and red pepper together, you gotta check out my Red Pepper Corn Gnocchi Soup too!

Broth

Use your broth of choice for this recipe. I’m a big believer in using the flavors that already taste good to you and your family.

For the most part, any broth is exchangeable in any recipe. If you really love your homemade chicken broth, by all means, use that.

This is my favorite homemade vegetable broth, and it works great in this risotto.

I also love this store-bought broth: Better than Bouillon Base.

The saltiness of the broth should make it so you don’t need to add any additional salt to the risotto, but as always, taste and add salt to make yourself happy.

Corn and Red Pepper Risotto - a delicious vegetarian main course or side dish

Wine

If you don’t cook with wine, simply replace the 1 cup of wine with 1 cup of broth. The risotto will still taste great.

When I was a kid my mom would replace all the wine in a recipe with 7-up. Now, I’m not sure I’d recommend that at this point in my life. Seems like it may be too sweet.

But I did love it as a kid. Heck, if you try it, let me know how you like it in this recipe.

Kitchen tools you may need for this recipe

Note: these are affiliate links

large sauté pan
chef’s knife
Spoon with a comfortable handle (you’ll be stirring a lot)

Corn and Red Pepper Risotto Recipe easy to make

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Corn and Red Pepper Risotto - Creamy risotto with sweet corn, tangy roasted red bell pepper, and Parmesan cheese - it’s a naturally gluten-free vegetarian dish made in heaven
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Recipe

Corn and Red Pepper Risotto And, it’s healthy too. As most of the creaminess comes from the natural starch of the rice, and not from fats and fillers.

Corn and Red Pepper Risotto

Debi
Creamy risotto with sweet corn and tangy roasted red bell pepper, it’s a naturally gluten-free vegetarian dish made in heaven. This makes a large amount of risotto, use the servings slider on the recipe card to easily adjust the ingredient amounts.
4.87 from 15 votes
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Italian
Servings 10 servings
Calories 299 kcal

Ingredients
  

  • 2 quarts vegetable broth
  • ¼ cup unsalted butter
  • 1 onion chopped
  • 1 pound Arborio rice (1 pound is 16 ounces)
  • 1 cup dry white wine
  • 12 ounce jar roasted red bell peppers drained and chopped
  • 1 ½ cups frozen corn defrosted
  • ¾ cup freshly grated Parmesan cheese plus additional for garnishing if desired
  • freshly ground black pepper

Instructions
 

  • Place the broth in a sauce pot, and bring to a simmer.
  • Heat butter over medium heat in a large sauté pan. Add onion, and cook until translucent. Add rice and stir until rice looks glossy. Add white wine, bring to a simmer, and add about ¾ cup hot broth. Cook, stirring, until the rice absorbs broth. Continue to add broth in about 3/4 cup increments, waiting until each addition is absorbed, until the rice is cooked through, and is tender and creamy, and all or most of the broth is used.
  • Remove from heat. Stir in the chopped red peppers, corn, and grated Parmesan. Stir vigorously about 4 minutes.
  • Serve hot, garnished with additional grated Parmesan and freshly ground black pepper.

Notes

Makes 10-6 servings depending on how you serve it (side dish or main dish)

Nutrition

Calories: 299kcalCarbohydrates: 47gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 1341mgPotassium: 199mgFiber: 2gSugar: 2gVitamin A: 785IUVitamin C: 18.4mgCalcium: 105mgIron: 2.5mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword corn, risotto, vegetarian
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Lunch, Main Dish, Side Dishes, Thanksgiving, Vegetarian Tagged With: Cooking, corn, dinner, Food, gluten-free, healthy, Meatless Monday, onions, recipe, red pepper, rice, risotto, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Lindsay Cotter

    January 25, 2019 at 9:42 am

    5 stars
    Comfort food for the win! Looks so creamy and delicious!

  2. Jennifer A Stewart

    January 26, 2019 at 1:41 pm

    5 stars
    I have had lots of risotto but never a corn and red pepper combo and let me tell you that it was amazing!!

  3. Kylee from Kylee Cooks

    January 27, 2019 at 8:36 pm

    5 stars
    I’m a HUGE fan of riotto. It’s the ultimate in comfort food, and so so delicious! This is a great combination of flavors!!

  4. michele

    January 27, 2019 at 8:45 pm

    5 stars
    This was right up my alley… I loved the corn in it for something totally different in a risotto! We devoured it and wish now I would have made a double batch! (lesson learned for next time!

  5. Amy Nash

    January 27, 2019 at 10:25 pm

    5 stars
    Yum. This is seriously one of the best risotto flavor combinations I’ve ever tried.

  6. Katherine

    May 18, 2019 at 1:21 am

    5 stars
    Fabulous recipe. My family loved it! This is a keeper. Just mind blowing & so exceptional as well. Great thinking. Appreciate your thoughts. Keep it up.

  7. Sheri

    January 21, 2021 at 2:57 pm

    I’ve not made this risotto (yet), but have made many others. I found that if u do want to freeze leftovers, add a Tablespoon or so of butter to bring the creamy back.
    Thank you Debi for a wonderful risotto to,try. One of my favorite comfort foods (the peasants knew how to eat!).

  8. Ashleigh

    April 11, 2022 at 5:35 pm

    This recipe calls for 2 quarts of broth, but I only see in the instructions to add 3/4 cups of it. What am I missing?

  9. Debi

    April 12, 2022 at 5:33 am

    Ashleigh, the recipe tells you to “repeat” adding the broth until it’s absorbed. “… and add about ¾ cup hot broth. Cook, stirring, until the rice absorbs broth. Repeat until the rice is tender and creamy.” Meaning, continue to add broth in about 3/4 cup increments, waiting until each addition is absorbed, until the rice is cooked through and all or most of the broth is used. I’ll update the recipe card for you so it’s a bit more clear.

  10. Patricia

    September 1, 2022 at 5:51 am

    5 stars
    Tried this recipe last night and it turned out very well. It was my first time making risotto and the recipe was clear and accurate. My family devoured it! Served with smoked sausage and cooked carrots with French bread. This recipe served 10 people easily. I will definitely be making it again. Thanks for posting!

  11. brandy

    September 1, 2022 at 5:52 am

    5 stars
    Made it vegan (subbed in vegan butter and skipped the park) and it was great!

  12. Ruth

    December 2, 2022 at 3:05 pm

    5 stars
    This recipe was awesome! I think I will make it with chicken broth next time; the vegetable broth had a subtle sweetness, but I prefer that little bit of saltiness that comes with the chicken broth.

  13. Kayla

    March 14, 2023 at 6:28 am

    5 stars
    Absolutely delicious! I also added jalapeño. Will be making again sometime. Thank you

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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