Creamy Risotto with Peppers, Tomatoes & Romano Cheese

Creamy Risotto

with Peppers, Tomatoes & Romano Cheese

40 MIN
2 Servings
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From the Test Kitchen

In this recipe, poblano 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
    660 Cals (est.)
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fresh
ingredients
Creamy Risotto with Peppers, Tomatoes & Romano Cheese
Title
  • 1 cup Carnaroli Rice
  • 1 Jalapeño Pepper
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 bunch Chives
  • 2 Tbsps Mascarpone Cheese
  • 1 Shallot
  • 2 Tbsps Butter
  • ¼ cup Grated Romano Cheese
  • 1 Poblano Pepper
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to combine. Thinly slice the chives. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately after handling the peppers. 

Start the risotto:
2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot 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 3 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:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced poblano 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 chives and remaining romano. Enjoy!

Tips from Home Chefs

Creamy Risotto

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to combine. Thinly slice the chives. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately after handling the peppers. 

2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot 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 3 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:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced poblano 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 chives and remaining romano. Enjoy!

Cook the vegetables & serve your dish:
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