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Spicy Red Risotto
Ash Tyrrell

Spicy Red Risotto Recipe

I’ve made a lot of risottos, but this one stands out. One night, I had a roasted red bell pepper and a craving for something spicy. So I tossed together a red sauce with pantry staples and folded it into my risotto.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 cup Arborio rice: Its starchiness is what gives risotto that signature creamy finish—no substitutions here.
  • 3 cups warm vegetable broth: Always keep your broth warm; it helps maintain a steady cooking temperature and ensures smooth absorption.
  • 2 tbsp olive oil: Perfect for sautéing onions and giving a touch of richness without butter.
  • 1 medium onion diced: Adds sweetness and depth to the dish.
  • 2 cloves garlic minced: Fresh garlic adds sharp, aromatic flavor—skip the jarred kind.
  • 3 green onions thinly sliced: They bring in a mild oniony freshness near the end.
  • 1 roasted red bell pepper jarred or homemade: This gives the sauce its sweet, smoky backbone.
  • 1/3 cup canned diced tomatoes: Tangy and rich they bring depth to the sauce.
  • 1/2 tsp smoked paprika: A must for that rich smoky warmth.
  • 1/4 tsp cayenne pepper: Adds subtle heat—feel free to tweak based on your spice level.
  • 1/2 tsp red pepper flakes: Turns up the heat another notch if you’re a fan of fire.
  • 1 tsp nutritional yeast: Mimics the cheesy element making it creamy and umami-rich without dairy.
  • Salt and black pepper to taste: Taste often and season as you go.
  • Chopped fresh parsley: Adds brightness and color.
  • Vegan Parmesan optional: Extra cheesy flavor without the dairy.
  • Chili oil drizzle optional: Perfect for spice lovers who want that final zing.

Method
 

  1. Start by chopping your onion and garlic, then slice the green onions. Warm your vegetable broth in a separate pot to keep it ready for the risotto.
  2. In a blender, combine roasted red pepper, tomatoes, smoked paprika, cayenne, red pepper flakes, nutritional yeast, salt, and pepper. Blend the mixture until smooth and set it aside—this will be your spicy red sauce.
  3. Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until soft and translucent. Then add the garlic, stirring often to avoid browning, and cook for another minute to bring out its flavor.
  4. Pour in the Arborio rice and stir it to coat it well with the oil, onions, and garlic. Let it toast for 1 to 2 minutes, stirring occasionally.
  5. You'll notice a slightly nutty aroma—that's your sign it's ready for the next step. Toasting the rice helps it hold its texture and release starch for that creamy risotto finish.
  6. Begin adding the warm vegetable broth one ladle at a time, stirring gently and constantly. Wait until the liquid is mostly absorbed before adding more.
  7. About 10 minutes in, when the rice is halfway cooked, stir in the blended spicy red sauce. Continue the broth-ladling process until the rice is tender and the texture is creamy and luscious.
  8. Taste the risotto and adjust seasoning—add more chili flakes or paprika if you like more heat, and check salt and pepper levels. S
  9. poon the creamy risotto into serving bowls and finish with fresh parsley, a sprinkle of vegan Parmesan, and a drizzle of chili oil for an extra kick. Serve warm and enjoy the bold, comforting flavors!

Notes

  • Use warm broth—cold broth cools the rice and messes with the texture.
  • Stir frequently but not aggressively—just enough to keep it creamy without breaking the grains.
  • Don’t skip toasting the rice—it helps with flavor and bite.
  • Always taste as you go—you might want a little more spice or salt based on your palate.
  • I like to make the red sauce a day ahead—it deepens the flavor.