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Red rice risotto

Here I used red risotto rice which is specially bred. It has a husk like wholemeal rice but it's red.
Course: Main Course, Starters
Cuisine: Italian, Northern Italian, Piedmontese, Vegetarian
Keyword: Italian rice varieties, Red rice, Risotto
Servings: 4


  • 3 tbsp olive oil
  • 1 red pepper, deseeded, sliced
  • 1 yellow or orange pepper, deseeded, sliced
  • 3 cloves garlic, minced
  • 320 g red whole rice, soaked overnight
  • glass red wine
  • 1.2 litres tomato herb stock (from cubes) https://www.kallo.com/things-we-make/products/6-organic-tomato-and-herb-stock-cubes/
  • knob of butter
  • bunch fresh basil
  • 60 g parmesan, freshly grated
  • freshly ground black pepper


  • In a deep frying pan/sauteuse, heat up the olive oil and fry the peppers.
  • Add the garlic
  • Then add the rice, stirring for a few minutes.
  • Add the wine
  • Slowly add the hot stock, stirring all the time, waiting for each addition to be absorbed.
  • Add a knob of butter, stir it in.
  • Add fresh basil and parmesan and pepper.