Spring Risotto Recipe - Allrecipes.com
Spring Risotto Recipe
  • READY IN 1 hr

Spring Risotto

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2006

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 pork with it next time. Thanks for the recipe!

 
Most Helpful Critical Review
Oct 11, 2003

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, texture wonderful. Vegetable and herb prep took substantially longer than the 30 minutes indicated. Fresh herbs make a big difference! For my taste, next time I will make these changes: less lemon juice and zest, slightly less fennel, double the parmessan cheese. All in all a very pleasant experience. Definitely recommended.

 

18 Ratings

Jul 14, 2003

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, if you pre-chop everything and have it all ready to go, assembly is not difficult. I used orange pepper instead of red and vegatable boullion in cubes mixed with water, and it turned out nicely. A nice, springy dish... I fixed it with Robust Baked Garlic Chicken and it went together very well.

 
Apr 01, 2004

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.

 
Apr 08, 2007

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 cooking turned into about an hour (maybe even longer). However, It was well worth the wait!

 
Nov 13, 2011

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!

 
Jun 08, 2010

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. I used red and yellow peppers just to give it more color. One thing I noticed is that the recipe doesn't tell you to heat the broth before adding it, although every other risotto recipe I've used calls for this step. Also, Arborio rice is better but it's expensive and sometimes hard to find. I find you can get away with using any kind of white rice. I even used Basmati rice tonight because that's all I had and it turns out just as good! I served it with lemon baked salmon and it was a big hit!

 
Sep 30, 2006

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.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 401 mg
  • 16%

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

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