Spring Risotto

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 fennel bulb, diced
• 1 small red bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 teaspoon lemons, zest of, grated
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon ground coriander
• 1 1/2 cups uncooked arborio rice
• 1/2 cup dry wine
• 3 1/2 cups vegetable broth
• 2 tablespoons fresh lemon juice
• 1/3 cup grated parmesan cheese
• salt and pepper

Recipe

• 1 heat oil and butter in heavy saucepan over med heat.
• 2 sir in fennel, red pepper, onion and garlic.
• 3 in a small bowl, mix together lemon zest, mint, parsley and rosemary.
• 4 stir half of this herb mixture into saucepan and set aside the rest.
• 5 sauté vegetables until slightly softened, 3-4 minute.
• 6 stir in coriander and rice.
• 7 cook, stirring frequently until rice grains are thoroughly coated with oil and butter.
• 8 stir in wine, reduce heat to low.
• 9 stir in 1 cup of broth.
• 10 continue to stir while ladling in more broth as needed; rice should have a thin veil of broth at all times.
• 11 cook 20-25 minutes until all broth is used and absorbed and rice is tender.
• 12 remove pan from heat and stir in remaining herb mixture, lemon juice and parmesan cheese.
• 13 season with salt and pepper and allow to stand 8-10 minute before serving.