Andrew's Herb Risotto Recipe
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Andrew's Herb Risotto

By: lcpgh  
"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!"

Rating: This weblink has been rated 30 times with an average star rating of 4.5 Read Reviews (22)

Rate/Review | 1,124 people have saved this

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 289 | Total Fat: 11.2g | Cholesterol: 15mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2005 by ANNALISA2 
I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2006 by ChefJock 
If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by MELXCLOUD 
Wow this was an amazing dish. Everyone at my party raved about it! I didn't change one thing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2008 by Christine M Supporting Member (Click to learn more about Supporting Membership)
This is just heavenly! I had to make some adjustments based on what I had on hand - first... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2008 by caitlinleah 
easily made vegetarian, this was a delightful risotto recipe. i especially loved the cooked... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by aereish 
This is good. With Risotto you always need more liquid than you think. Sadly, my husband and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2006 by Mom-of-3 
Delicious and different. Turned a common, Italian dish into something Middle Eastern. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2004 by SOOOSIE 
This recipe was incredibly tasty. Normally I don't like a lot of "herby" recipes, but this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2008 by Heidi 
Amazing flavor. I followed the recipe exactly. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2007 by Ashi Meessir 
wow. a lotta prep work but well worth it MORE

 
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