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Rainbow Risotto

30 Minute Rainbow Risotto. All the colours, so vibrant in taste and looks. Yum!

Serves: 4 Time: 30 minutes



  • 2 Garlic Clove, minced

  • 2 Red Peppers, cut into strips

  • 1 Red Onion, diced

  • 2 Tablespoon Tomato Paste

  • 2 Teaspoon Ground Turmeric

  • 30g Harissa Paste

  • 1 Lemon, juiced

  • 2 Vegetable Stock Cube, dissolved in 1.3L of water

  • 2 Teaspoons Of Smoked Paprika

  • 2 Yellow Peppers, sliced

  • 1 Large Handful Of Chives or Basil, chopped finely

  • 2 Tablespoons Of Red Wine Vinegar

  • 100g Feta Cheese

  • 320g Risotto Rice

  • 2 Tablespoons Of Olive Oil


  1. Heat the oven to 180°C. Pop the peppers onto a baking tray, drizzle 1 tablespoon of oil on top, season and roast for 20 mins.

  2. Add the tomato paste and harissa to the liquid stock, mix well and set aside.

  3. Heat a large non-stick pan over high heat. Add the remaining olive oil and saute the onion until translucent, season well.

  4. Add the rice to the pan along with the garlic, half of the roasted peppers, turmeric and cook until fragrant.

  5. Add a third of the stock mixture, stirring continuously. When fully absorbed, add the rest of the stock one ladle at a time, this will take around 15 minutes.

  6. Next, add the rest of the roasted peppers to the rice, mix well, scatter the crumbled feta and chives on top and squeeze over the lemon! Serve and enjoy.


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Rosie ❤️


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