Fennel and Herb Risotto

    Fennel and Herb Risotto


    56 people made this

    Risotto can stand in for potatoes or pasta as a side-dish and is microwave reheatable. Goes great with asparagus. The herbs and spices in this recipe are optional, so 'customise' it to suit your tastes!

    Serves: 8 

    • 3 tablespoons (60ml) canola oil
    • 60g butter
    • 1 cup trimmed, diced fennel bulb
    • 1 red capsicum, diced
    • 1 brown 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 rind, divided
    • 1/2 teaspoon ground coriander
    • 1 1/2 cups (250g) uncooked Arborio rice
    • 1/2 cup (125ml) dry white wine
    • 3 1/2 cups (875ml) chicken stock
    • salt and pepper to taste
    • 1 1/2 tablespoons fresh lemon juice
    • 1/3 cup (40g) grated Parmesan cheese

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, capsicum, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon rind. 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 while simmering.)
    3. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon rind, then add lemon juice and cheese. Cover saucepan with greaseproof paper and let stand 8 to 10 minutes before serving.

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