Risotto Primavera

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Risotto Primavera

Primavera is normally a pasta dish with spring vegetables.  I was at the farmers market this morning and picked up red peppers and had frozen peas and porcini mushrooms at home.  

This side dish was perfect with my leg of lamb roast I made for our Sunday dinner!



  • 2 red bell peppers
  • 1 tablespoon olive oil
  • 1 shallot, chopped (2 tablespoons)
  • 1/2 cup Arborio rice
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup dried porcini mushrooms
  • 1/2 cup frozen peas
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter


  1. Preheat oven to 500 degrees.  Please 2 peppers on the baking sheet and sprinkle with a little salt and pepper.  Place in the oven for 10-13 minutes flipping once.  Remove from oven and cover with clear wrap for about 10 minutes.  Once cool remove skin, chop and set aside.

  2. In a medium sauce pot add chicken broth and keep warm.

  3. In a large french oven pot heat over medium-high heat.  Add olive oil then shallots. Cook for about 5-7 minutes.

  4. Add in rice and stir around. Stir with a wooden spoon for 1 minute.

  5. Add 1/4 cup warn broth mixture and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring often (do not leave the stove).   Add in porcini mushrooms.

  6. Let the broth absorb before adding more.  Continue cooking the rice just until tender and creamy-looking but still al dente, 18 to 22 minutes. (keep the reserved leftover broth mixture.)

  7. Add red peppers and peas and stir together.  Let warm through.  Add in cheese and fold into the rice mixture.  Add in butter and let melt into the risotto.

  8. Taste then serve!

    Cindy's Note:  I made my leg of lamb dinner in the slow cooker for the day.  I took about 1/4 cup of the liquid and added into the rice.  OMG it added amazing flavor to complete this dish.

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