Vegetable and herb risotto

    Vegetable and herb risotto


    56 people made this

    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!

    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

    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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