Spring Risotto

This is a great rice dish served as a main or side dish.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 3  tablespoons butter
• 1  fennel bulb, diced
• 1  small red bell pepper, diced
• 1  onion, diced
• 3  garlic cloves, minced
• 2  teaspoon lemons, zest of, grated
• 3  tablespoons  chopped fresh mint leaves
• 3  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped fresh rosemary
• 1⁄2 teaspoon ground coriander
• 1 1⁄2 cups  uncooked arborio rice
• 1⁄2 cup dry white wine
• 3 1⁄2 cups vegetable broth
• 2  tablespoons fresh lemon juice
• 1⁄3 cup  grated parmesan cheese
•  salt and pepper

Directions

1. Heat oil and butter in heavy saucepan over med heat.
2. Sir in fennel, red pepper, onion and garlic.
3. In a small bowl, mix together lemon zest, mint, parsley and rosemary.
4. Stir half of this herb mixture into saucepan and set aside the rest.
5. Sauté vegetables until slightly softened, 3-4 minute.
6. Stir in coriander and rice.
7. Cook, stirring frequently until rice grains are thoroughly coated with oil and butter.
8. Stir in wine, reduce heat to low.
9. Stir in 1 cup of broth.
10. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth at all times.
11. Cook 20-25 minutes until all broth is used and absorbed and rice is tender.
12. Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese.
13. Season with salt and pepper and allow to stand 8-10 minute before serving.