Fennel and Capsicum Risotto

    (20)
    1 hour

    This is a fabulous rice dish that can be served either as a main or side dish. It uses lemon and fresh herbs for its special taste.


    18 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons olive oil
    • 3 tablespoons butter
    • 1 bulb fennel, diced
    • 1 small red capsicum, diced
    • 1 onion, diced
    • 3 cloves garlic, crushed
    • 2 teaspoons grated lemon zest
    • 3 tablespoons diced fresh mint leaves
    • 3 tablespoons diced fresh parsley
    • 2 tablespoons diced fresh rosemary
    • 1/2 teaspoon ground coriander
    • 1 1/2 cups uncooked Arborio rice
    • 1/2 cup (125ml) dry white wine
    • 3 1/2 cups (875ml) vegetable stock
    • 2 tablespoons fresh lemon juice
    • 1/3 cup grated Parmesan cheese
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat oil and butter in a medium-size heavy based saucepan over medium heat. Stir in fennel, red capsicum, 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.
    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 stock. Continue to stir while ladling in more stock as needed; rice should have a thin veil of stock over it at all times. Cook for 20 to 25 minutes, until all stock is used and absorbed; and rice is tender.
    3. Remove the pot from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pot and allow to stand 8 to 10 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (12)

    by
    21

    Great recipe! Next time, I will leave off the lemon zest & juice - it seemed to overpower the herbs. I also thought it clashed with steak, which is what I served it with. I'll make chicken or pork with it next time. Thanks for the recipe!  -  17 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    9

    This recipe turned out very nicely. I was inspired to try my first risotto because the recipe looked easier than the others I've found. I've had the arborio rice for months! Flavor was good, texture wonderful. Vegetable and herb prep took substantially longer than the 30 minutes indicated. Fresh herbs make a big difference! For my taste, next time I will make these changes: less lemon juice and zest, slightly less fennel, double the parmessan cheese. All in all a very pleasant experience. Definitely recommended.  -  04 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    8

    This is not the fastest of all side dishes, but the medley of flavors is wonderful in this recipe. As all other risotto recipes I've tried, it takes a lot of attention and preparation. However, if you pre-chop everything and have it all ready to go, assembly is not difficult. I used orange pepper instead of red and vegatable boullion in cubes mixed with water, and it turned out nicely. A nice, springy dish... I fixed it with Robust Baked Garlic Chicken and it went together very well.  -  30 Mar 2001  (Review from Allrecipes USA and Canada)

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