Spring Risotto

This lemony rice dish is a wonderful way to feature fresh spring herbs. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 395 Calories

Ingredients

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 teaspoons grated lemon zest
• salt and pepper to taste
• 2 tablespoons chopped fresh rosemary
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1 onion, diced
• 1 bulb fennel, diced
• 1 small red bell pepper, diced
• 3 tablespoons chopped fresh mint leaves
• 1 tablespoon fresh lemon juice, or to taste
• 0.5 cup dry white wine
• 0.5 teaspoon ground coriander
• 0.33333334326744 cup grated Parmesan cheese
• 1.5 cups uncooked Arborio rice
• 3.5 cups hot vegetable stock

Recipe Instructions

Step 1

Heat oil and butter in a medium-size heavy saucepan over medium heat. Stir 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 the rest aside. Saute vegetables until slightly softened, 3 to 4 minutes.

Step 2

Stir in coriander and rice. Cook, stirring frequently, until rice grains are thoroughly coated with oil and butter. Stir in wine, then reduce heat to low. Stir in about 1 cup of vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for 20 to 25 minutes, until all broth is used and absorbed, and rice is tender.

Step 3

Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow to stand 8 to 10 minutes before serving.