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.
|shallots finely diced|
|350 g||risotto rice|
|125 ml||white wine|
|1.5 l||warm vegetable broth|
|250 g||peas frozen|
|2||bell peppers roasted|
|1||lemon zest + juice|
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.
|Ingredients||bell peppers, fresh parsley, garlic, lemon, oil, peas, risotto rice, rosemary, shallots, thyme, warm vegetable broth, white wine|
|Difficulty||level 2 (average)|
|Cooking time||15-30 minutes|
|Number ingredients||5-10 ingredients|
|Preparation method||frying, stir-frying|
|Type of dish||rice dish|