A creamy and savoury risotto, perfect for hosting friends. The bell pepper pesto adds a rich, velvety touch that’s seriously addictive.

Preparation time: 30–45 minutes
Serves: 3–4
Pescatarian (with vegetarian and vegan options)

Ingredients

Bell Pepper Pesto:

• 2 roasted bell peppers (roast your own or use jarred)
• 100 g Parmesan (vegan option: nutritional yeast or vegan cheese)
• A generous handful of roasted walnuts
• 1–2 garlic cloves
• 4 tbsp olive oil
• Zest from ½ lemon
• Juice from ½ lemon
• A good pinch of salt

Risotto:

• 2–3 garlic cloves
• 2 shallots
• 700 ml vegetable stock
• 3 dl dry white wine
• 200 g frozen, peeled, and pre-cooked Vannamei shrimps (vegetarian/vegan option: use asparagus)
• 250 g risotto rice
• 30 g butter (vegan option: use oil or vegan butter)
• 1–2 tbsp olive oil 
• 150 g frozen peas
• 100 g Parmesan (vegan option: nutritional yeast or vegan cheese)
• 20 g fresh parsley
• Salt and pepper to taste

Directions

Bell Pepper Pesto:

1. If roasting your own bell peppers: Roast them directly over an open flame (if you have a gas stove) or in a dry pan until blackened and soft.
2. Place the roasted peppers in a covered pot for 10 minutes to steam—this makes them easier to peel.
3. Meanwhile, toast the walnuts in a dry pan until lightly golden.
4. Add the toasted walnuts, Parmesan, garlic, olive oil, lemon zest, and lemon juice to a food processor or blender.
5. Peel the skin off and rinse the bell peppers, remove the seeds, roughly chop them, and add to the food processor.
6. Blend until smooth and creamy. Adjust seasoning with salt, lemon juice, or olive oil if needed.

Risotto:

1. Finely chop the shallots and garlic. Prepare the vegetable stock and white wine.
2. In a large pot, melt the butter with the oil over medium-high heat. Add the shallots and sauté for 1–2 minutes, then add the garlic. After another minute, stir in the risotto rice and toast it briefly.
3. Pour in the wine and stir continuously—never let it sit. Once the rice has absorbed the wine, gradually add the vegetable stock (about 1 dl at a time), stirring constantly.
4. When you have about 1 dl of stock left, add the shrimps (or the rinsed and roughly chopped asparagus for a veg version) along with the frozen peas and the remaining stock.
5. Once the liquid is absorbed and the risotto is creamy, stir in the grated Parmesan, salt, and pepper to taste. Then fold in the bell pepper pesto. Cover with a lid and let the risotto rest for about 5 minutes.
6. Serve topped with freshly grated Parmesan and black pepper.