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Recipe Andrew's Herb Risotto (Side Dish)
Home Cooking Recipes
Required Ingredients:
- 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
Preparing/Cooking:
- 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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