Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (optional); 1/2 teaspoon ground coriander; 1 1/2 cups uncooked Arborio rice; 1/2 cup dry white wine; 3 1/2 cups hot vegetable stock; 1 tablespoon fresh lemon juice, or to taste; 1/3 cup grated Parmesan cheese; salt and pepper to taste

Servings: persons

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 (optional)
1/2 teaspoon ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
3 1/2 cups hot vegetable stock
1 tablespoon fresh lemon juice, or to taste
1/3 cup grated Parmesan cheese
salt and pepper to taste

1
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.
2
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.
3
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.

507

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 olive oil, 3 tablespoons butter, 1 bulb fennel, diced, 1 small red bell pepper, diced, and more.

Yes, Spring Risotto falls under the General 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!

Spring Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions