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6 servings
Ingredients:
3 tablespoons olive oil3 tablespoons butter1 bulb fennel, diced1 small red bell pepper, diced1 onion, diced3 cloves garlic, minced2 teaspoons grated lemon zest3 tablespoons chopped fresh mint leaves3 tablespoons chopped fresh parsley2 tablespoons chopped fresh rosemary1/2 teaspoon ground coriander1 1/2 cups uncooked Arborio rice1/2 cup dry white wine3 1/2 cups vegetable broth2 tablespoons fresh lemon juice1/3 cup grated Parmesan cheese salt and pepper to taste
Instructions:
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.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.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.
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