Ingredients
3 tbsp olive oil
3 tbsp butter
1 bulb fennel, diced
1 small red bell pepper, diced
1 onion, diced
3 garlic cloves, minced
2 tsp grated lemon zest
3 tbsp fresh mint leaves, chopped
3 tbsp fresh parsley, chopped
2 tbsp fresh rosemary, chopped
1 tsp ground coriander
1 ½ cups Arborio rice, uncooked
½ cup dry white wine
3 ½ cups vegetable broth
2 tbsp fresh lemon juice
⅓ cup parmesan cheese, grated
salt and pepper, to taste
Preparation
Heat the oil and butter in a medium-sized heavy saucepan over medium heat. Stir in the fennel, red pepper, onion, and garlic.
In a small bowl, mix together the lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into the saucepan and set the rest aside.
Sauté the vegetables 3 to 4 minutes until they slightly soften. Then stir in the coriander and rice.
Continue to stir frequently until the rice grains are thoroughly coated with oil and butter. Then stir in the wine and reduce the heat to low temperature. Afterward, stir in about 1 cup of the vegetable broth.
Continue to stir while ladling in more broth as needed. The rice should have a thin veil of broth over it at all times.
Continue cooking for 20 to 25 minutes until all the broth is used and absorbed and the rice is tender. Afterward, remove the pan from heat and stir in the remaining herb mixture, lemon juice, and Parmesan cheese.
Season the risotto with salt and pepper to add more flavor. Cover the pan loosely with waxed paper and allow it to stand 8 to 10 minutes before serving. Enjoy!
