A bowl of risotto with a Rada French Chef and Regular Paring.
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Loaded Risotto

There’s no going wrong with this incredible Loaded Risotto! Use it as an entree, a side dish, or to stuff chicken. It’s beyond delicious and easy to make!


  • 16 oz fast cooking rice
  • 1/4 cup celery, fine chop
  • 1/2 green bell pepper, sliced in slivers
  • 1/2 red bell pepper, sliced in slivers
  • 1/2 yellow bell pepper, sliced in slivers
  • 1 sweet onion, small dice
  • 32 oz chicken stock
  • 24 oz white wine
  • 1/4 cup minced garlic
  • 4 tablespoons season salt
  • 3 tablespoons sugar
  • 1/2 lb unsalted butter
  • Finely chop 1/4 cup celery.


  • Small dice 1 sweet onion.
  • Place 1/2 lb unsalted butter in a saucepan.
  • Cut 1/2 red bell pepper into slivers. Clean out the membrane before cutting.
  • Do the same with 1/2 green bell pepper and 1/2 yellow bell pepper.
  • Add 4 tablespoons season salt to pan. Remove from heat and add 32 oz chicken stock.
  • Add 24 oz white wine.
  • Add 16 oz white rice.
  • Add 3 tablespoons sugar.
  • Add the chopped peppers.
  • Stir. Let sit for 20 minutes. Then cook on medium-high heat until boiling. Once risotto reaches boiling, remove from heat, cover, and let sit for 20 minutes. Do not open during this time.
  • Rice should be cooked to perfection. Serve and enjoy!