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Lemon Herb Risotto

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Italian
Lemon Herb Risotto
Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 bulb fennel, diced
  • 1 small red bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons grated lemon zest
  • 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 white wine
  • 3 1/2 cups hot vegetable stock
  • 1 tablespoon fresh lemon juice, or to taste
  • 1/3 cup grated Parmesan cheese
  • salt and pepper to taste
Instructions
1
Preheat your saucepan over medium heat, combining oil and butter in a large cooking vessel. Introduce the fennel, red pepper, onion, and garlic to the pan, stirring constantly. In a separate container, blend together lemon zest, mint, parsley, and rosemary to create a fragrant herb mixture. Add half of this herb blend to the saucepan, reserving the other half for later use. Allow the vegetables to soften slightly in the pan, taking approximately 3-4 minutes.
2
Add the coriander and rice to the saucepan, stirring frequently as it cooks until the grains are evenly coated with oil and butter. Introduce the wine into the pan, then decrease the heat to a low simmer. Gradually add about 1 cup of vegetable broth, stirring continuously as you ladle it in; the rice should maintain a thin layer of liquid over its surface at all times. Cook for 20-25 minutes, or until the broth is fully absorbed and the rice is tender.
3
Remove the saucepan from the heat source and incorporate the remaining herb mixture, lemon juice, and Parmesan cheese into the dish. Season to taste with salt and pepper as desired.
4
Cover the saucepan loosely with waxed paper, allowing it to rest for 8-10 minutes before serving.