Spinach Red Pepper Risotto


One of my 30 Before 30 goals is to cook through an entire cookbook. I said that I was going to take pictures of each recipe and post an entry about all the recipes I’ve tried but so far that hasn’t happened. The pictures at least. I have tried a delicious handful of recipes from the chosen “cookbook” from BHG titled Skinny One-Dish and a few that were mediocre. So, even for the recipes I was unable to snap pictures of the cooking process I’m still going to share the recipe.

I adapted this one in several extremely yummy ways.

I am a sucker for a good risotto recipe and this one is no exception. It is so, SO good y’all. It used healthy brown rice instead of arborio rice and it would be a good option for a vegetarian or meat-free meals.
Spinach and Red Pepper Risotto

1 1/2 cups uncooked brown rice
1 red bell pepper, chopped
1/2 cup dry white wine
1 teaspoon kosher salt
3 cups chicken or vegetable broth
2 cups packed fresh baby spinach
1/4 cup fresh snipped basil
1/4 cup chopped almonds
1 teaspoon lemon zest
1 clove garlic, minced
1/4 cup freshly grated parmesan cheese

  1. In a small saucepan bring the chicken broth to a gentle simmer and keep warm throughout cooking process.
  2. Heat olive oil in a large pot over medium high heat. Add bell pepper to hot oil and cook for 2 minutes until softened. Add rice to pot with bell pepper and cook, stirring, for 1 minute. Lower heat to medium-low.
  3. Add the white wine and the kosher salt. Stir and cook until liquid is absorbed.
  4. Over the next 20-30 minutes, add 1/2 cup warm broth at a time, stirring and cooking until each addition of broth has been absorbed.
  5. Once all the broth has been added, taste the rice to make sure it has the right amount of crunch to it. Adding more water or broth if necessary.
  6. Add spinach, basil, almonds, lemon zest, garlic and parmesan cheese stirring until the spinach is wilted and the cheese is combined.

Try it soon. You won’t regret it!




cheers, ka


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