Risotto With Roasted Peppers and Pecorino

Name: Risotto With Roasted Peppers and Pecorino
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian, Spanish Inspired
Ingredients: 2 large red bell peppers or other sweet pepper, such as Corno di Toro; 2 large yellow or orange bell peppers or other sweet pepper, such as Corno di Toro; Salt, to taste; 2 teaspoons ground turmeric; ½ teaspoon saffron threads, soaked in ½ cup warm water for at least 10 minutes; ¼ teaspoon ground cayenne; 2 small garlic cloves, finely chopped; 3 tablespoons extra-virgin olive oil; 1 large yellow onion, diced; 1 ½ cups Carnaroli or Arborio rice; ½ cup dry white wine; 4 cups hot chicken or vegetable broth, plus 1 to 2 more cups as needed; 3 tablespoons unsalted butter, cut into a few pieces; 1 cup grated Pecorino Romano cheese, plus more for serving; 3 tablespoons roughly chopped parsley

By David Tanis

Updated September 17, 2026

David Malosh for The New York Times. Food Stylist: Spencer Richards.

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Ready In: 1 hr 15 min
Rating: (0)
Comments: Read comments

This risotto is sensational made with ripe, late summer sweet peppers. With a touch of saffron and a dash of cayenne, it leans a little Spanish. Serve it a main course, perhaps accompanied by grilled zucchini or sauteed cherry tomatoes. Or have it alongside grilled fish or roast chicken.

Featured in: The Vegetarian Dinner Menu You Have to Make Before Summer Ends

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Ingredients

Yield:4 servings

2 large red bell peppers or other sweet pepper, such as Corno di Toro
2 large yellow or orange bell peppers or other sweet pepper, such as Corno di Toro
Salt, to taste
2 teaspoons ground turmeric
½ teaspoon saffron threads, soaked in ½ cup warm water for at least 10 minutes
¼ teaspoon ground cayenne
2 small garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 ½ cups Carnaroli or Arborio rice
½ cup dry white wine
4 cups hot chicken or vegetable broth, plus 1 to 2 more cups as needed
3 tablespoons unsalted butter, cut into a few pieces
1 cup grated Pecorino Romano cheese, plus more for serving
3 tablespoons roughly chopped parsley

Ingredient Substitution Guide

Preparation

Step 1
Roast peppers, blackening the skin well, over flames or under a broiler. When cool, using a small knife, scrape away and discard skin and seeds. Wipe off excess charred spots with a paper towel — do not rinse. Peppers may be roasted a day or two in advance.
Step 2
Cut peeled peppers into ½-inch-by-¾-inch strips and place in a medium bowl. Add a big pinch of salt, then add turmeric, saffron and its water, cayenne and garlic. Mix well and let peppers marinate for at least 15 minutes and up to 2 days in advance.
Step 3
Begin the risotto: Set a Dutch oven or wide, heavy-bottomed pan over medium heat and add olive oil. Keep broth warm in a separate pot. When oil is wavy, add onion and a pinch of salt. Let onion cook, stirring often until well softened and lightly brown, about 10 minutes.
Step 4
Add the rice to the onion mixture. Turn heat to medium-high. Cook, stirring, until rice is well coated and sizzling.
Step 5
Add white wine and cook until absorbed, about 1 minute.
Step 6
Add 2 cups hot broth and adjust heat to a brisk simmer. Cook, stirring occasionally, until liquid is absorbed, 5 to 6 minutes.
Step 7
Add 1 cup broth along with the marinated pepper mixture. Stir well and continue cooking at a brisk simmer until all liquid is absorbed, 5 to 6 minutes.
Step 8
Add 1 more cup broth. Taste and adjust seasoning if necessary. Cook for about 5 minutes more, until rice is cooked through but the grains are still firm. You may need to add a little more broth or cook slightly longer. Keep things a little soupy. Turn off heat.
Step 9
Stir in the butter, grated cheese and the parsley. Transfer to a serving bowl or serve directly from the pot. Pass more cheese at the table.