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


Servings: 4 persons
  • 1 tbsp
  • shallots finely diced
  • 3 cloves
  • ½ tsp
  • ½ tsp
  • 2 cups
    risotto rice
  • ½ cup
    white wine
  • cups
    warm vegetable broth
  • cups
    peas frozen
  • 2
    bell peppers roasted
  • 1
    lemon zest + juice
  • fresh parsley


  1. Cut the roasted bell peppers into strips.
  2. Heat up the oil in a spacious pan and brown the shallots for a few minutes.
  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. 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. Once the last bit of broth has been soaked up, add the lemon zest, lemon juice and parsley.
Courses: Main Course
Cuisines: Italian
Difficulty: level 2 (average)
Cooking time: 15-30 minutes
Season: spring
Number ingredients: 5-10 ingredients
Taste: savory
Preparation method: frying, Stir-fry
Type of dish: rice dish
Campaigns: VeggieChallenge

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