Italian Turmeric Risotto with Pepperonata

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Serving: Serves 6
Prep Time: 30 Minutes
Cooking Time: Cook 54 Minutes

November/December 2019 Dig In Recipe

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large skillet over medium heat, add 3 tablespoons oil. Add bell peppers and sauté for 15 minutes or until peppers are very tender. Mix in vinegar, herbs and salt and pepper to taste and cook for 3 minutes; remove from heat and keep warm.

4. In a saucepan over medium heat, bring broth to a simmer. Reduce heat to low and cook for 10 minutes; keep warm.

5. In a large skillet over medium heat, add remaining oil and 1 tablespoon butter. Add onion and garlic and cook for 3 minutes, stirring occasionally. Add rice and salt to taste; cook for 1 minute, stirring frequently.

6. Add wine and cook for 2 minutes or until liquid is absorbed, stirring frequently. Add broth, 1 cup at a time, stirring frequently after each addition until absorbed before adding more; about 20 minutes total. Remove from heat and stir in remaining butter, pepper to taste and cheese; stir in turmeric.

7. Serve risotto with sautéed peppers.

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Nutrition Facts

Nutrition Information Per Serving Calories: 448 (Calories from Fat: 117)
Total Fat: 13g (Saturated Fat: 6g)
Protein: 18g
Total Carbohydrates: 64g (Dietary Fiber: 4g
Sugars: 6g)
Cholesterol: 18mg
Sodium: 366mg