Risotto with bell peppers, peanuts, and cheese

Name: Risotto with bell peppers, peanuts, and cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Vialone nano rice 1.67 cups; Red peppers 5 &frac13; cups; Garlic 1 clove; Roasted salted peanuts ½ cup; Extra virgin olive oil to taste; Sun-dried tomatoes in oil 1.5 oz; Parmigiano Reggiano PDO cheese 0.4 cup; Mint to taste; Fine salt to taste; Fresh chili pepper to taste; Tomini cheese 4

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

In Piedmont, Northern Italy, risotto with peppers gets a surprising twist with peanuts and a layer of creamy grilled tomino cheese. And not your typical bell pepper risotto. No, it's not. Instead, you get tender rice that soaks up the flavors from sweet red peppers, then—bam!—a crunchy twist from the peanuts. And the cheese? Local tomino melts smoothly over everything, adding that moist richness everyone loves around here.

This risotto with cheese isn’t just a starter; it’s a meal on its own, filling you up with every bite. The mix of melted cheese, nutty peanuts, and roasted peppers might seem bold, but honestly, it works beautifully. In Piedmont, some folks mix it up with burrata instead of tomino or toss in some arugula for a tangy bite—plenty of room for creativity.

Here's the thing: the risotto with peanuts is what makes it special, adding a crunch you never knew you needed in a creamy risotto. And look, it's the kind of dish you'd find at a family table in Piedmont, where people love playing with new flavors while still nailing the traditional risotto technique. That makes the rice soft and satisfying, for sure.

Compared to regular vegetarian risotto, this version feels adventurous—like a dish full of surprises in every bite. It’s really really exciting to try it out. You get the blend of golden peppers, peanuts, and melted cheese that turns a classic Italian favorite into something totally fresh and super tasty.

Whether you are into Italian food or just hunting for new tastes, this dish offers a killer balance of flavors and textures that's hard to resist. Pretty much perfect.

How to prepare Risotto with bell peppers, peanuts, and cheese

To prepare the risotto with bell peppers, peanuts, and cheese, wash the bell peppers, remove the cap 1, and then cut them in half lengthwise. Open them up and remove the seeds and filaments 2. Salt a grill pan, and when it's hot, roast the bell peppers and garlic 3, turning them occasionally, without being afraid to char the skin.

When they are soft and smoky 4, remove them from the heat, place them in a container 5, and cover with plastic wrap. Let them cool down 6.

Grind the peanuts 7 to obtain a coarse powder 8 to set aside. Peel the bell peppers and remove the garlic's skin 9.

In the same mixer, add the bell peppers, garlic 10, some mint leaves, salt, chili pepper 11, and oil 12.

Add the drained sun-dried tomatoes and blend the mixture 13. Toast the rice dry 14, then add salted hot water 15 and continue cooking, adding a little at a time.

When the rice is almost ready, add the bell pepper cream 16, finish cooking, and off the heat, stir in the Parmigiano Reggiano 17 and add the chopped peanuts 18.

Grill the tominos on a hot grill for about 2 minutes, then plate the risotto adding a tomino to each portion 19, some chopped peanuts 20, chili pepper to taste, and a few mint leaves 21. The risotto with bell peppers, peanuts, and cheese is ready to be served.

Storage

The risotto with bell peppers, peanuts, and cheese can be stored for one day in the refrigerator without the tomino. You can prepare the bell pepper cream in advance and store it in the fridge.