Risotto Primavera (Spring Risotto)
Risotto is such a delicious meal that you can make endless variants of. For this spring variant, 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
-
2 cupsrisotto rice
-
½ cupwhite wine
-
6½ cupswarm vegetable broth
-
1½ cupspeas 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.
