Roasted Red Pepper and Sweet Chilli Risotto

Serves 4

Time–30 minute prep, 25 minute cook time


Preheat oven to 170 degrees

Slice peppers, place on baking tray, drizzle with olive oil and sea salt and roast in oven for 20 minutes until soft and roasted, put in a bowl and add 1 tbsp of apple cider vinegar and leave to the side

Add a drizzle of olive oil to a pan, and sauté onion slowly until soft on a medium heat, add the garlic and a splash of water to ensure it doesn’t burn

Now, add the Arborio rice, paprika, smoked paprika and stir for two minutes.

In a jug, place 1 tbsp bouillionor stock with 800 ml of boiling water, adding the tomato puree, tomato relish, nutritional yeast and stirring well to create a chilli stock

Turn the heat down slightly, and begin adding the stock to the risotto rice one tbsp at a time, waiting for the liquid to be fully absorbed until adding the next one, stirring continuously until the liquid is gone (should take about 20 minutes)

Once all the liquid has been absorbed, stir in the sweet chilli Nush and the roasted peppers, saving a handful for the end garnish

Top with roasted peppers and an extra sprinkle of nutritional yeast (optional)


1 large white onion

1 garlic clove

3 peppers (red, yellow and orange)

200 g Arborio Rice

1 tbsp apple cidervinegar

1 tbsp smoked paprika

1 tsp hot paprika

1 tbsp spicy tomato relish

1 tbsp of reduced salt boullion powder

1 tbspNutritional Yeast

2 tbsp of sweet chilli Nush cheese