Spring Risotto

Spring Risotto

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"This is a fabulous rice dish served either as a main or side dish. It's a wonderful way to feature fresh spring herbs. Enjoy!"
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Ingredients

1 h servings 395 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 19 Ratings

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Most helpful positive review

Great recipe! Next time, I will leave off the lemon zest & juice - it seemed to overpower the herbs. I also thought it clashed with steak, which is what I served it with. I'll make chicken or...

Most helpful critical review

This recipe turned out very nicely. I was inspired to try my first risotto because the recipe looked easier than the others I've found. I've had the arborio rice for months! Flavor was good, tex...

Great recipe! Next time, I will leave off the lemon zest & juice - it seemed to overpower the herbs. I also thought it clashed with steak, which is what I served it with. I'll make chicken or...

This recipe turned out very nicely. I was inspired to try my first risotto because the recipe looked easier than the others I've found. I've had the arborio rice for months! Flavor was good, tex...

This is not the fastest of all side dishes, but the medley of flavors is wonderful in this recipe. As all other risotto recipes I've tried, it takes a lot of attention and preparation. However...

This was not our favorite. I think because of too much lemon taste and I didn't care for the mint. I will try it again leaning more toward our taste.

This was a very good recipe. The lemon zest had been forgotten...and I think it would have been even better with that added. My only problem with this recipe is that the supposed 25 minutes of...

5 stars for the taste, but 3 for the time that it takes. Ended up taking me almost 2 hours, and while the end result was wonderful, I can't justify babysitting a pan for 2 hours for fancy rice!

I have made a lot of risottos before. I had intended on making a different one tonight but was missing an ingredient so I was glad when I found this one because I had almost everything on hand....

This was my first attempt at risotto. It was also my first encounter with fennel. It is very good, but pretty rich. it's hard to eat a lot of it at once.

Be careful with the zest, the risotto can easily become too bitter.