Fennel and Herb Risotto

    Fennel and Herb Risotto

    (58)
    3saves
    45min


    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!

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
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    (58)

    Reviews in English (58)

    by
    32

    I made this risotto last night as a main dish. It was EXCELLENT!!! Especially the fusion of herbs like the combination of mint, rosemary and lemon zest! Really good... the only thing I would do differently is either make it like this and use it as a side dish or add some garlic infused chicken for some protein. My hubby missed some "meat"! I will certainly make this again. It was very easy! Thanks, Lesley!  -  10 Feb 2005  (Review from Allrecipes USA and Canada)

    by
    29

    If this recipe doesn't bring you to borderline carnal bliss, you did it wrong. This Risotto was AMAZING. The fennel bulb makes all of the difference... don't skip it or substitute!  -  22 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    27

    This is just heavenly! I had to make some adjustments based on what I had on hand - first off, I was very disappointed to find I had no white wine, so ended up using all stock, half vegetable and half chicken. I also used the fresh herbs I had on hand - rosemary, basil, chives and sweet marjoram - and even though I bought fresh mint, I decided not to use it in this. I added half the stock in the beginning, and half after that had been absorbed. Finally, used the last of my really good parmesan and was pretty generous with it - maybe a good 1/2 cup or so. This was the perfect combination of "homemade with love" and "restaurant quality". Wonderful recipe for the novice risotto maker like me! Thank you!  -  03 Aug 2008  (Review from Allrecipes USA and Canada)

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