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
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.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Andrew'S Herb Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions