Creamy Risotto & Tomatoes with Sweet Peppers & Romano Cheese

Creamy Risotto & Tomatoes

with Sweet Peppers & Romano Cheese

40 MIN
2 Servings
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In this recipe, sweet peppers 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
    670 Cals (est.)
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fresh
ingredients
Creamy Risotto & Tomatoes with Sweet Peppers & Romano Cheese
Title
  • 1 cup Carnaroli Rice
  • 1 Jalapeño Pepper
  • 4 oz Grape Tomatoes
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 bunch Chives
  • 2 Tbsps Mascarpone Cheese
  • 1 oz Butter
  • ¼ cup Grated Romano Cheese
  • 1 Yellow Onion
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. 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 stems of the sweet peppers; remove the cores, then medium dice. Thinly slice the chives. 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 2 teaspoons of olive oil on medium-high until hot. Add the diced onion 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 sweet peppers 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

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and small dice the onion. 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 stems of the sweet peppers; remove the cores, then medium dice. Thinly slice the chives. 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 2 teaspoons of olive oil on medium-high until hot. Add the diced onion 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 sweet peppers 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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