Andrew'S Herb Risotto Recipe

Name: Andrew'S Herb Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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

Servings: persons

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

1
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).
2
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.)
3
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons canola oil, 3 tablespoons butter, 1 cup trimmed, diced fennel bulb, 1 red bell pepper, diced, and more.

Yes, Andrew'S Herb Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andrew'S Herb Risotto

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