Red Pepper Risotto

August 28, 2020


-1 cup rice

-1 cup onion

-3 sticks celery

-4 ripe tomatoes

-2 red bell peppers

-2 yellow bell peppers

-Handful of basil

-Vegetable stock (homemade)

-Salt as required


Step 1

Bake the bell peppers until they turn soft. Leave them to cool.

Step 2

In a large saucepan, soften onion and celery and add rice and saute. Add vegetable stock and stir continuously. Add the stock ladle by ladle.

Step 3

When rice is almost ready, add chopped bell peppers, tomato ad basil.

Step 4

Bake the dish in pre-heated oven at 180 degrees for 20 minutes. Serve warm.

Health Benefits

This is an oil free, healthy and tasty recipe that is also easy to prepare. Bell peppers are rich sources of vitamin C and also impart an excellent flavour to the recipe.

Recipe Created By
Ria Jain

iThrive’s biggest focus is to teach anyone how to harness the healing power of food. In order to do this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes. 

Ria Jain
Functional Nutritionist

Ria has a Master’s in Nutrition and Dietetics and is in a permanent research mode and keeps the rest of us at iThrive (Previously ThriveFNC) updated with her latest findings in the field of Nutrition. Her articles on iThrive's blog are an expression of her research findings. We really don’t know what we’d do without her support and her focus.