Spring Risotto Recipe

Recipesfull introduces to you: Popular Recipes. (Spring Risotto Recipe). 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!

Brief

Prep 30 mins

Cook: 30 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Spring Risotto Recipe

Ingredients

3 tablespoons olive oil

3 tablespoons butter

1 bulb fennel

diced

1 small red bell pepper

diced

1 onion

diced

3 cloves garlic

minced

2 teaspoons grated lemon zest

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh rosemary

½ teaspoon ground coriander

1 ½ cups uncooked Arborio rice

½ cup dry white wine

3 ½ cups hot vegetable stock

1 tablespoon fresh lemon juice

or to taste

⅓ cup grated Parmesan cheese

salt and pepper to taste

Main Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Nutritional Information

Spring Risotto Recipe

Servings Per Recipe:6

Calories: 394.6

% Daily Value *

Protein: 7.2g 14%

Carbohydrates: 55.6g 18%

Dietary Fiber: 3.3g 13%

Sugars: 3.6g

Fat: 14.3g 22%

Saturated Fat: 5.4g 27%

Cholesterol: 19.2mg 6%

Vitamin A Iu: 1650.7IU 33%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 7%

Vitamin C: 31.2mg 52%

Folate: 21.2mcg 5%

Calcium: 99.2mg 10%

Iron: 1.4mg 8%

Magnesium: 16.1mg 6%

Potassium: 261.7mg 7%

Sodium: 401mg 16%

Calories From Fat: 128.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.