low calorie red pepper risotto on a plate from


A delicious red pepper risotto which is low in calories and vegetarian friendly.

Course Main Course
Cuisine Low-Calorie, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 Servings
Calories 394 kcal


  • 1 red bell pepper
  • 1 onion
  • 150 g arborio rice
  • 1 L vegetable stock
  • 80 g cheese I use Weightwatchers’ low-fat cheddar, but any good ‘melting’ cheese should work
  • 1 tbsp paprika
  • 1 tsp chilli flakes (or to taste)
  • 1 tbsp salt I use low-sodium salt, but you’re free to omit this!


  1. Lightly oil a large pan (I use Fry Light ‘better than butter’ spray); whilst waiting for the oil to heat in the pan, coarsely dice both the bell pepper and onion. Throw them both into the hot oil alongside the paprika, chilli and salt, and allow them to cook through slightly – about 4 minutes should be fine.
  2. Add the Arborio rice to the sizzling pepper and onion mix, thoroughly combining them over the heat for another 2-3 minutes.
  3. Using a measuring cup (a small mug will suffice if you don’t have one), pour a cupful of the vegetable stock into the Arborio and vegetable mixture, so that it’s just covered by the liquid. Stir until the water is nearly completely absorbed, then add a second cup of broth. Repeat this process until the rice is cooked through, which should take about 30 – 40 minutes. You may not use all of the stock, so don’t panic!
  4. When you’re happy with the rice’s texture, remove it from the heat and stir in your cheese, mixing continuously until it melts entirely into the risotto, then dish up ASAP – it’s best steaming hot!