Risotto Primavera

Risotto Primavera


"Red and yellow bell peppers, peas, fresh basil and spinach make this risotto a colorful, springtime side dish."
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28 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat broth to boiling.
  2. Cook onion and bell pepper in oil in large saucepan until tender-crisp. Add rice; cook 2 minutes until slightly golden.
  3. Add 1 cup hot broth to rice mixture; cook stirring constantly until broth is almost absorbed. Repeat, adding 1 cup broth at a time, stirring until broth is almost absorbed, about 15 minutes total.
  4. Add peas and spinach. Cook 3 minutes, gently stirring until rice is tender. Stir in basil and cheese. Serve immediately.
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This recipe was great! It's fairly light and the parmesan/basil at the very end give it the perfect touch of silkiness and flavor. However, our family likes spicy (as in herbs & spices) food so...