Risotto Primavera (Spring Risotto)
Risotto is such a delicious meal that you can make endless variants of. To give this spring variant that spring “spirit”, we opted for lemon and roasted bell peppers to give it that fresh spring-y flavor.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
Servings:
4
-
1 tbspoil
-
shallots finely diced
-
3 clovesgarlic
-
½ tspthyme
-
½ tsprosemary
-
350 grisotto rice
-
125 mlwhite wine
-
1.5 lwarm vegetable broth
-
250 gpeas frozen
-
2bell peppers roasted
-
1lemon zest + juice
-
fresh parsley
Instructions
-
Cut the roasted bell peppers into strips.
-
Heat up the oil in a spacious pan and brown the shallots for a few minutes.
-
Press the garlic on top (using a garlic press) and add the thyme and rosemary. Add the risotto rice and stir it for 2 minutes. Pour in the wine and bring to the boiling point.
-
Once the wine is soaked in, start pouring in broth (1 cup at a time) and stirring. The last cup of broth comes with the peas and bell pepper strips.
-
Once the last bit of broth has been soaked up, add the lemon zest, lemon juice and parsley.
