Spring Risotto Recipe

Ingredients:

• Olive Oil
  3 Tablespoons
• Butter
  3 Tablespoons
• Bulb Fennel
  1

  Diced
• Red Bell Pepper
  1

  Diced
• Onion
  1

  Diced
• Garlic
  3 Cloves

  Chopped
• Lemon Zest
  2 Teaspoons

  Grated
• Mint Leaves
  3 Tablespoons

  Chopped
• Parsley
  3 Tablespoons

  Chopped
• Rosemary
  2 Tablespoons

  Chopped
• Coriander Powder
  1/2 Teaspoons
• Arborio Rice
  1.5 Cups
• Dry White Wine
  1/2 Cups
• Vegetable Stock
  3.5 Cups
• Lemon Juice
  To Taste
• Salt and Pepper
  To Taste
• Parmesan Cheese
  1/3 Cups

  Grated

Preparation mode:

teps to make Spring Risotto Recipe:
1) Heat up oil and butter in a non stick skillet over moderate flame.
2) Add red pepper, onion, diced fennerl and garlic.
3) Take a bowl and mix together parsley, mint, lemon zest and rosemary.
4) Add half of the bowl mixture to the skillet and stir fry with the vegetables for about 4 minutes time.
5) Add rice, followed by Coriander. Stir fry until the rice is well coated with oil and butter.
6) Pour in the wine and turn the flame down to low. Now stir in a cup of vegetable broth.
7) Stir thoroughly and cook for 25 minutes time or until all liquid is gone and the rice are soft and tender.
8) Turn off the flame and mix in the other half of the bowl mixture.
9) Mix in Parmesan Cheese, lemon juice, salt and pepper. Toss thoroughly.
10) Cover the pan tightly and leave aside for 10 minutes before serving!

Footnotes:

Risotto meals are always very filling and family friendly, my whole house loves them! This Spring Risotto Recipe is a super versatile dish that goes amazing as a side dish and stunning as a main course meal. A truly great way of sneak serving the healthiest of herbs and spices in your family's favorite rice meals!