Andrew's Herb Risotto Recipe -
Andrew's Herb Risotto Recipe
  • READY IN 45 mins

Andrew's Herb Risotto

Recipe by  

"Risotto can stand in for potatoes or noodles as side-dish and is microwave reheatable. Great accompaniment with spring asparagus. The herbs and spices in this recipe are optional, so 'customize' it to suit your tastes!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2005

I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of herbs like the combination of mint, rosemary and lemon zest! Really good... the only thing I would do differently is either make it like this and use it as a side dish or add some garlic infused chicken for some protein. My hubby missed some "meat"! I will certainly make this again. It was very easy! Thanks, Lesley!

Most Helpful Critical Review
Dec 31, 2007

This is good. With Risotto you always need more liquid than you think. Sadly, my husband and son did not like the lemon taste. Its quite citrusy...but I liked it.

Mar 22, 2006

If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto was AMAZING. The fennel bulb makes all of the difference... don't skip it or substitute!

Aug 03, 2008

This is just heavenly! I had to make some adjustments based on what I had on hand - first off, I was very disappointed to find I had no white wine, so ended up using all stock, half vegetable and half chicken. I also used the fresh herbs I had on hand - rosemary, basil, chives and sweet marjoram - and even though I bought fresh mint, I decided not to use it in this. I added half the stock in the beginning, and half after that had been absorbed. Finally, used the last of my really good parmesan and was pretty generous with it - maybe a good 1/2 cup or so. This was the perfect combination of "homemade with love" and "restaurant quality". Wonderful recipe for the novice risotto maker like me! Thank you!

Jan 02, 2007

Wow this was an amazing dish. Everyone at my party raved about it! I didn't change one thing about the recipe because its perfect the way it is. AMAZING!

Aug 08, 2004

This recipe was incredibly tasty. Normally I don't like a lot of "herby" recipes, but this one was very very good. I made it for friends, and we all thoroughly enjoyed it. Thanks!

Mar 07, 2008

easily made vegetarian, this was a delightful risotto recipe. i especially loved the cooked herbs vs. the fresh ones. i was wary of the cooking instructions though, and made it the traditional way, adding the liquid a little at a time while stirring frequently.

Jul 14, 2006

Delicious and different. Turned a common, Italian dish into something Middle Eastern.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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