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.
5 from 6 votes

Corn and Red Pepper Risotto

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.
Course Main Course
Cuisine Italian
Keyword risotto, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 299 kcal
Author Debi


  • 2 quarts vegetable broth
  • ¼ cup unsalted butter
  • 1 onion chopped
  • 1 pound Arborio rice 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


  1. Place the broth in a sauce pot, and bring to a simmer.
  2. 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. Repeat until the rice is tender and creamy. Remove from heat. Stir in the chopped red peppers, corn, and grated Parmesan. Stir vigorously about 4 minutes.
  3. Serve hot, garnished with additional grated Parmesan and freshly ground black pepper.

Recipe Notes

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

Nutrition Facts
Corn and Red Pepper Risotto
Amount Per Serving
Calories 299 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 1341mg 56%
Potassium 199mg 6%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 2g
Protein 7g 14%
Vitamin A 15.7%
Vitamin C 22.3%
Calcium 10.5%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.