Risotto With Roasted Peppers and Pecorino
Updated September 17, 2026
David Malosh for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 1 hr 15 min
- Rating
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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
Nutritional analysis per serving (4 servings)
74 grams carbs; 57 milligrams cholesterol; 643 calories; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 29 grams fat; 6 grams fiber; 1471 milligrams sodium; 17 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Vegetarian: Meat- no Cheese, eggs- yes Vegan: Meat- no Cheese, eggs- no
This recipe is not vegetarian if made with Pecorino Romano. Using a hard parmesan made without animal rennet solves the problem.
This was an excellent Risotto and paired very well with Rockfish! Minor modification to the recipe was that I used Parmesan instead of pecorino because it’s what the refrigerator god had available. Would definitely make again!
Followed the recipe exactly and it was a hit. Roasting the peppers the day before saves a lot of time and adds to the flavor.
I made this last night and felt that it was way too pecorino forward. Next time I will cut the cheese in half and replace with Parmesan.
Excellent – we made the dish as recommended with local peppers from our farmers market. Instead of serving cherry tomatoes on the side, we cook them on the skillet and put them on top.