About this recipe: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!
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
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Method Prep:10min › Cook:45min › Ready in:55min
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).
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.)
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.