SPRING RISOTTO
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!
Provided by lcpgh
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 55.6 g, Cholesterol 19.2 mg, Fat 14.3 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 5.4 g, Sodium 401 mg, Sugar 3.6 g
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Eli Noyola
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it.
velly Silent
[email protected]This risotto was a bit too rich for my taste. I think it would be better with less butter and cream.
TUQA
[email protected]This risotto was easy to make and very tasty. I loved the combination of asparagus, peas, and lemon. I will definitely be making this again.
Andre
[email protected]This was the best risotto I've ever had! The flavors were incredible, and the texture was perfect. I will definitely be making this again and again.
Roman Zakir
[email protected]I'm not a big fan of asparagus, but I thought I would give this risotto a try. I was pleasantly surprised! The asparagus was not overpowering, and the other flavors in the dish really complemented it. I would definitely make this again.
nadir pervez
[email protected]This risotto was a bit bland for my taste. I think it needed more salt and pepper, and maybe some additional herbs or vegetables. However, the texture was nice and creamy.
Niroshan Kumarathunga
[email protected]I followed the recipe exactly and the risotto turned out great! It was creamy and flavorful, and the asparagus and peas added a nice crunch. I will definitely be making this again.
JOnathan Soto
[email protected]This risotto was delicious! The asparagus and peas were perfectly cooked, and the lemon zest and white wine gave it a wonderful flavor. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make risotto.
Suraya Suraya
[email protected]I was skeptical about the combination of asparagus and peas in a risotto, but I was pleasantly surprised! The flavors blended together perfectly, and the lemon zest added a lovely brightness to the dish. The rice was cooked al dente, which gave it a
abdalla
[email protected]This risotto was a delightful burst of spring flavors! The asparagus and peas added a vibrant freshness, while the lemon zest and white wine gave it a bright and zesty touch. The rice was cooked perfectly, with a creamy texture that complemented the