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Recipe Spring Risotto (Vegetarian)
Home Cooking Recipes
Required Ingredients:
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 bulb fennel, diced
- 1 small red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated lemon zest
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon ground coriander
- 1 1/2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups vegetable broth
- 2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste
Preparing/Cooking:
- 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.
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