Andrew's Herb Risotto37 Reviews
- Prep: 10 min
- Cook: 35 min
- Ready In: 45 min
“Risotto can stand in for potatoes or noodles as side-dish and is microwave reheatable. Great accompaniment with spring asparagus. The herbs and spices in this recipe are optional, so 'customize' it to suit your tastes!” - by lcpgh
Original recipe yields 8 servings
- Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
- Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
- Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.
Amount Per Serving (8 total)
- 289 cal
- 11.2 g
- 39.1 g
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of herbs like the combination of mint, rosemary and lemon zest! Really good... the only thing I would do differ..." See moreently is either make it like this and use it as a side dish or add some garlic infused chicken for some protein. My hubby missed some "meat"! I will certainly make this again. It was very easy! Thanks, Lesley!"
"If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto was AMAZING. The fennel bulb makes all of the difference... don't skip it or substitute!..." See more"
"This is just heavenly! I had to make some adjustments based on what I had on hand - first off, I was very disappointed to find I had no white wine, so ended up using all stock, half vegetable and hal..." See moref chicken. I also used the fresh herbs I had on hand - rosemary, basil, chives and sweet marjoram - and even though I bought fresh mint, I decided not to use it in this. I added half the stock in the beginning, and half after that had been absorbed. Finally, used the last of my really good parmesan and was pretty generous with it - maybe a good 1/2 cup or so. This was the perfect combination of "homemade with love" and "restaurant quality". Wonderful recipe for the novice risotto maker like me! Thank you!"
Risotto with Chicken and Asparagus
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