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  • 8servings
  • 55minutes
  • 289calories

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Ingredients Jump to Instructions ↓

  1. 3 tablespoons rapeseed oil

  2. 3 tablespoons butter

  3. 85g trimmed, diced fennel

  4. 1 red pepper, diced

  5. 1 onion, diced

  6. 3 cloves garlic, minced

  7. 3 tablespoons chopped fresh mint, divided

  8. 3 tablespoons chopped fresh parsley, divided

  9. 2 tablespoons chopped fresh rosemary, divided

  10. 2 teaspoons grated lemon zest, divided

  11. 1/2 teaspoon ground coriander

  12. 340g uncooked risotto rice

  13. 125ml dry white wine

  14. 825ml chicken stock

  15. salt and pepper to taste

  16. 1 1/2 tablespoons fresh lemon juice

  17. 5 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, 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 whilst 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 greaseproof paper and let stand 8 to 10 minutes before serving.

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