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!"

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (10)

DIRECTIONS

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.
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.
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

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Reviewed on Mar. 24, 2006 by KRANEY

Great recipe! Next time, I will leave off the lemon zest & juice - it seemed to overpower the herbs. I also thought it clashed with steak, which is what I served it with. I'll make chicken or pork with it next time. Thanks for the recipe!

17 users found this review helpful

Reviewed on Oct. 11, 2003 by MILT49

This recipe turned out very nicely. I was inspired to try my first risotto because the recipe looked easier than the others I've found. I've had the arborio rice for months! Flavor was good, texture wonderful. Vegetable and herb prep took substantially longer than the 30 minutes indicated. Fresh herbs make a big difference! For my taste, next time I will make these changes: less lemon juice and zest, slightly less fennel, double the parmessan cheese. All in all a very pleasant experience. Definitely recommended.

6 users found this review helpful

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 recipe. As all other risotto recipes I've tried, it takes a lot of attention and preparation. However, if you pre-chop everything and have it all ready to go, assembly is not difficult. I used orange pepper instead of red and vegatable boullion in cubes mixed with water, and it turned out nicely. A nice, springy dish... I fixed it with Robust Baked Garlic Chicken and it went together very well.

6 users found this review helpful

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