Roasted Red Pepper Risotto with Jalepeno


  • 2 tbsp. butter
  • ¼ cup minced red onion
  • 1 tbsp finely minced garlic
  • 1 ½ cups Arborio Rice
  • 6 cups chicken stock
  • ¼ cup pureed roasted red pepper
  • 1 jalapeno sliced
  • Salt and pepper to taste


  • In a skillet over low to medium heat melt butter.
  • Add onions and garlic and saute for about 1 minute.
  • Add rice and continue to saute stirring constantly until rice just barely starts to brown.
  • Add 1 cup of chicken stock and stir to combine. Keep stirring until liquid is mostly absorbed and then add more stock 1 cup at a time always stirring. It is important when making risotto to stay with it and to stir it as it cooks.
  • The risotto is done when it is just less than al dente. It should look creamy and slightly runny.
  • Add roasted red pepper puree and stir to combine.
  • Salt and pepper to taste.
  • Arrange slices of jalapeno on top.