A creamy, flavorful risotto featuring tender green peppers and briny olives—perfect for a comforting weeknight dinner or a simple yet elegant meal for guests. This dish is easy to prepare, packed with savory flavor, and has a luscious, creamy texture.
Ingredients
- ½ cup diced green bell pepper
- 1 tablespoon olive oil, divided
- 1 cup chopped yellow or white onion
- 1 cup uncooked Arborio rice (medium-grain rice works too)
- ⅓ cup dry white wine
- 2 cups beef broth, divided
- 3 cups water
- ½ cup sliced black or green olives, pitted
- ¼ cup freshly grated Parmesan cheese
- Freshly ground white pepper, to taste
Instructions
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the diced green pepper and cook until just tender-crisp, about 3–4 minutes. Remove from the skillet and set aside.
- Add the remaining 2 teaspoons olive oil to the skillet. Sauté the chopped onion until soft and translucent, about 4–5 minutes.
- Stir in the Arborio rice and cook for 2–3 minutes, allowing the rice to lightly toast.
- Pour in the white wine and stir continuously until it has mostly evaporated.
- Begin adding 1 cup of beef broth at a time, stirring frequently, letting the liquid absorb before adding the next. Alternate with the water until the rice is tender and creamy, about 25–30 minutes.
- Stir in the cooked green peppers, sliced olives, Parmesan cheese, and a pinch of white pepper. Mix well to combine.
- Serve immediately while warm and creamy, garnished with extra Parmesan if desired.
