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Spring Vegetable Risotto

Try creating our delicious yet simple recipe for Spring Vegetable Risotto | Classic Italian Recipe | Knorr
  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 1 tbsp olive oil
  • 1 shallot, very finely chopped
  • 1/2 orange or red pepper very finely chopped
  • 175 g risotto rice
  • 100 ml dry white wine
  • 1 Knorr Vegetable Stock Pot dissolved in 500 ml boiling water
  • 1/2 carrot finely diced
  • 100 g asparagus tips, cut into bite sized pieces
  • 1/2 courgette, finely diced
  • 50 g defrosted frozen peas (or fresh if available)
  • 2 tbsp Parmesan cheese, grated
  • 15 g Bertolli with Butter