Risotto with vegetables

We prepare risotto based on arborio rice, add white wine, fresh vegetables and natural spices from the Trading House “Lubystok”!



Ingredients preparation time:

7 minutes

Cooking time:

40 minutes


1. Rice (arborio) - 300 gr.
2. Seasoning "Italian herbs" from the line "Tastes of the World" - 2 tbsp.
3. Zucchini - 600 gr.
4. Bulgarian pepper - 200 gr.
5. Celery (stem) - 150 g.
6. Leeks - 150 gr.
7. Garlic - 2-3 cloves
8. Wine (white dry) - 200 ml.
9. Parmesan cheese - 20 g.
10. Olive oil - 50 ml.
11. Water (or broth) - 400 ml.
12. Lime - 1 pc.
13. A mixture of 5 peppers peas "Hell Pepper" - to taste
14. Fresh herbs - mint, basil, rosemary.


  1. Peel, wash and dry the vegetables.
  2. Fry garlic in olive oil and remove from the pan. Fry leeks and celery for 2-3 minutes. Chop zucchini and bell peppers. Throw in the pan. Pour wine over the vegetables. Evaporate the alcohol. Add fig. Fry for 3-4 minutes so that the rice is covered with a film of oil and vegetable juice.
  3. Pour 150 ml of water or vegetable broth into the pan. Bring to a boil and simmer until rice absorbs water. And so two or three times, the rice should be ready.
  4. Chop fresh herbs and grate lime zest. Add the seasoning “Italian herbs” from the line “Tastes of the World” and a mixture of 5 peppers peas “Hell Pepper” in the grinder “Lubystok” (to taste).
  5. Add chopped greens and lime zest. Cover with a lid for 2-3 minutes. Then turn off the heat. Let the dish stand under the lid for a few more minutes. Before serving, sprinkle with grated Parmesan cheese.

Bueno appetito with “Lubystok”!

P.S. By following the link to our youtube channel, you can watch the recipe and play it in your kitchen —>