Spring Risotto

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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