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Spring Risotto

SUBMITTED BY: lcpgh PHOTO BY: Dave W.

"This is a fabulous rice dish served either as a main or side dish. It's a wonderful way to feature fresh spring herbs. Enjoy!"
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 3.8 star rating.
Read Reviews (10)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 bulb fennel, diced
  • 1 small red bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons grated lemon zest
  • 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 to taste

DIRECTIONS

  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.
  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.
  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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2006 by KRANEY
Great recipe! Next time, I will leave off the lemon zest & juice - it seemed to overpower the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2003 by MILT49
This recipe turned out very nicely. I was inspired to try my first risotto because the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by LARSENS
This is not the fastest of all side dishes, but the medley of flavors is wonderful in this... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2004 by Wilemon
This was not our favorite. I think because of too much lemon taste and I didn't care for the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2003 by KRYSEIS
I made this recipe a few weeks ago, and my boyfriend hated it. I tolerated it, but didn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2007 by chelsarah
This was a very good recipe. The lemon zest had been forgotten...and I think it would have... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by Ilya
Be careful with the zest, the risotto can easily become too bitter. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2007 by megzy1511
This is sooooo tasty. Loving it ;) MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2006 by PERKYMINESWEEPER83
This was my first attempt at risotto. It was also my first encounter with fennel. It is very... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2005 by LOOSENUP
Sorry, I found this to be surprisingly boring. Lots of wonderful ingredients and I even used... MORE <