Spring Risotto
photo by Lorrie in Montreal
- Ready In:
- 45mins
- Ingredients:
- 17
- 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
- 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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