Vegetable and herb risotto

    (58)
    55 min

    This risotto is packed with vegetables and fresh herbs, including peppers, onions, fennel, rosemary and mint. Topped with freshly shaved Parmesan, it's a risotto lover's delight!


    56 people made this

    Ingredients
    Serves: 8 

    • 3 tablespoons rapeseed oil
    • 3 tablespoons butter
    • 85g trimmed, diced fennel
    • 1 red pepper, diced
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 3 tablespoons chopped fresh mint, divided
    • 3 tablespoons chopped fresh parsley, divided
    • 2 tablespoons chopped fresh rosemary, divided
    • 2 teaspoons grated lemon zest, divided
    • 1/2 teaspoon ground coriander
    • 340g uncooked risotto rice
    • 125ml dry white wine
    • 825ml chicken stock
    • salt and pepper to taste
    • 1 1/2 tablespoons fresh lemon juice
    • 5 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    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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    Reviews & ratings
    Average global rating:
    (58)

    Reviews in English (42)

    by
    32

    I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of herbs like the combination of mint, rosemary and lemon zest! Really good... the only thing I would do differently is either make it like this and use it as a side dish or add some garlic infused chicken for some protein. My hubby missed some "meat"! I will certainly make this again. It was very easy! Thanks, Lesley!  -  10 Feb 2005  (Review from Allrecipes US | Canada)

    by
    29

    If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto was AMAZING. The fennel bulb makes all of the difference... don't skip it or substitute!  -  22 Mar 2006  (Review from Allrecipes US | Canada)

    by
    27

    This is just heavenly! I had to make some adjustments based on what I had on hand - first off, I was very disappointed to find I had no white wine, so ended up using all stock, half vegetable and half chicken. I also used the fresh herbs I had on hand - rosemary, basil, chives and sweet marjoram - and even though I bought fresh mint, I decided not to use it in this. I added half the stock in the beginning, and half after that had been absorbed. Finally, used the last of my really good parmesan and was pretty generous with it - maybe a good 1/2 cup or so. This was the perfect combination of "homemade with love" and "restaurant quality". Wonderful recipe for the novice risotto maker like me! Thank you!  -  03 Aug 2008  (Review from Allrecipes US | Canada)

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