Spicy Risotto

This spicy risotto makes a great accompaniment to any roast or meatloaf.

Serves: 10Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy

Serves: 10


  • 1 Tbsp. olive oil
  • 5 Italian peppers, seeded and diced
  • 2 large yellow onions, peeled and diced
  • ½ bulb fresh garlic, peeled and minced
  • 2 cups arborio rice
  • ½ cup pinot noir or other red drinking wine of choice
  • 5½ cups chicken stock
  • 1 cup tomato sauce
  • 2 fresh plum tomatoes, seeded and diced
  • 4 sprigs fresh marjoram or oregano, chopped
  • ⅓ cup Parmesan cheese
  • 1 Tbsp. red pepper flakes
  • ½ tsp. ground black pepper


  • Heat the oil to medium temperature in a large frying pan. Lightly sauté the peppers, onion, garlic, and rice for 2 minutes. Pour in the wine, and stir until absorbed. Add the stock ½ cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue until all the stock is absorbed and the rice is tender.
  • Add the tomato sauce, tomatoes, and marjoram. Remove from heat and sprinkle with cheese, red pepper flakes, and black pepper. Serve.