Spring Risotto

11 Reviews

Prep: 30 min
Cook: 30 min
Ready In: 1 hr

“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!” - by lcpgh

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Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
395 cal
20%

Fat
14.3 g
22%

Carbs
55.6 g
18%

Based on a 2,000 calorie diet

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Reviews (11)

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KRANEY

Mar. 24, 2006

"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 ..." See morewith it next time. Thanks for the recipe!"

MILT49

Oct. 11, 2003

"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 w..." See moreonderful. 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."

LARSENS

Jul. 14, 2003

"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 y..." See moreou 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."

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