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Andrew's Herb Risotto

SUBMITTED BY: lcpgh

"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!"

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Read Reviews (20)

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons canola oil
3 tablespoons butter
1 cup trimmed, diced fennel bulb
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
3 tablespoons chopped fresh mint, divided
3 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh rosemary, divided
2 teaspoons grated lemon zest, divided
1/2 teaspoon ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
3 1/2 cups chicken stock
salt and pepper to taste
1 1/2 tablespoons fresh lemon juice
1/3 cup grated Parmesan cheese

DIRECTIONS

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.

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REVIEWS

Reviewed on Mar. 22, 2006 by ChefJock

If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto... MORE

Reviewed on Feb. 10, 2005 by ANNALISA2

I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of... MORE

Reviewed on Jan. 2, 2007 by MELXCLOUD

Wow this was an amazing dish. Everyone at my party raved about it! I didn't change one thing... MORE

Reviewed on Jul. 14, 2006 by Mom-of-3

Delicious and different. Turned a common, Italian dish into something Middle Eastern. MORE

Reviewed on Aug. 8, 2004 by SOOOSIE

This recipe was incredibly tasty. Normally I don't like a lot of "herby" recipes, but this... MORE

Reviewed on Dec. 31, 2007 by aereish

This is good. With Risotto you always need more liquid than you think. Sadly, my husband and... MORE

Reviewed on Jul. 13, 2007 by Ashi Meessir

wow. a lotta prep work but well worth it MORE

Reviewed on May 25, 2008 by Heidi

Amazing flavor. I followed the recipe exactly. MORE

Reviewed on Apr. 13, 2008 by emandme

Good risotto, but suggest a change: rosemary is a very strong herb and can overpower, so... MORE

Reviewed on Mar. 29, 2008 by sarah.shope

This is absolutely amazing! This is the first risotto I have made. I have tried to stay clear... MORE

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