Cheesy Bell Pepper Risotto


Traditionally a low calorie recipe, risotto has had several variations across continents, and Cheesy Bell Pepper Risotto is one such variation that tastes super-delicious.

Time: 55 minutes


  • 3 grated cheese cubes
  • 3 tablespoon corn flour
  • 3 teaspoon oregano
  • 1 tablespoon basil leaves
  • water as required
  • 1/4 red bell pepper
  • 1/4 capsicum (green pepper)
  • 1 cup milk
  • 2 teaspoon black pepper
  • 1 cup boiled arborio rice
  • salt as required
  • 2 tablespoon virgin olive oil
  • 1/4 yellow bell pepper


  • Dilute the corn flour with water in a small bowl and make a smooth paste.
  • Put a saucepan on medium flame, add milk in it and bring to a boil. Add in the grated cheese cubes and let it
  • dissolve completely. Next, add in the diluted cornflour mixture around 2 tablespoons in the pan and cook for
  • about a minute.
  • Now, add salt as per your taste along with 1 teaspoon black pepper powder and 2 teaspoons oregano.
  • Saute all three bell peppers and basil leaves in olive oil. Thereafter, add prepared cheese sauce, boiled arborio
  • rice, 1 teaspoon oregano and pepper. Mix well and serve it hot!