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  • main course

Risotto Primavera (Spring Risotto)

Votes: 1
Rating: 5
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Rate this recipe!

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.

ingredients

persons

1 tbspoil
shallots finely diced
3 clovesgarlic
1/2 tspthyme
1/2 tsprosemary
350 grisotto rice
125 mlwhite wine
1.5 lwarm vegetable broth
250 gpeas frozen
2 bell peppers roasted
1 lemon zest + juice
fresh parsley

instructions10 min

  1. 1

    Cut the roasted bell peppers into strips.

  2. 2

    Heat up the oil in a spacious pan and brown the shallots for a few minutes.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Once the last bit of broth has been soaked up, add the lemon zest, lemon juice and parsley.

Ingredientsbell peppers, fresh parsley, garlic, lemon, oil, peas, risotto rice, rosemary, shallots, thyme, warm vegetable broth, white wine
Coursemain course
CuisineItalian
Difficultylevel 2 (average)
Cooking time15-30 minutes
Seasonspring
Number ingredients5-10 ingredients
Tastesavory
Preparation methodfrying, stir-frying
Type of dishrice dish
CampaignVeggieChallenge

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