Spring Risotto

Spring Risotto

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"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!"

Ingredients

1 h {{adjustedServings}} servings 395 cals
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Nutrition

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  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  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

11
  1. 19 Ratings

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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...

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, tex...

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...