Creamy Risotto & Tomatoes with Peppers & Romano Cheese

Creamy Risotto & Tomatoes

with Peppers & Romano Cheese

40 MIN
2 Servings
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    From the Test Kitchen

    In this recipe, bell pepper and tomatoes make the perfect companion to our risotto, adding a vibrant counterpoint to the rich and deeply creamy flavors of the dish. They’re lightly sautéed with a touch of fresh jalapeño for a bright, spicy lift.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Creamy Risotto & Tomatoes with Peppers & Romano Cheese
    Title
    • 1 cup Carnaroli Rice
    • 1 Jalapeño Pepper
    • 2 Tbsps Mascarpone Cheese
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 1 oz Salted Butter
    • ¼ cup Grated Romano Cheese
    • 1 Yellow Onion
    • 1 Bell Pepper
    • 2 Scallions
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and small dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to combine. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

    Start the risotto
    2 Start the risotto

    In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

    Finish the risotto
    3 Finish the risotto

    Add 2 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, and half the romano. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired.

    Cook the vegetables & serve your dish
    4 Cook the vegetables & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and as much of the diced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished risotto topped with the cooked vegetables. Garnish with the sliced green tops of the scallions and remaining romano. Enjoy! 

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    Creamy Risotto & Tomatoes

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and small dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to combine. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

    2 Start the risotto

    In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

    Start the risotto
    Finish the risotto
    3 Finish the risotto

    Add 2 ½ cups of water (carefully, as the liquid may splatter) to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the mascarpone, butter, and half the romano. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired.

    4 Cook the vegetables & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and as much of the diced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished risotto topped with the cooked vegetables. Garnish with the sliced green tops of the scallions and remaining romano. Enjoy! 

    Cook the vegetables & serve your dish
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