Ingredients:
3 tablespoons olive oil
3 tablespoons butter
1 fennel bulbs, diced
1 small red bell peppers, diced
1 onions, diced
3 garlic cloves, minced
2 teaspoon lemons, zest of, grated
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1/2 teaspoon ground coriander
1 1/2 cups uncooked arborio rice
1/2 cup dry white wine
3 1/2 cups vegetable broth
2 tablespoons fresh lemon juice
1/3 cup grated parmesan cheese
salt and pepper
Directions:
Heat oil and butter in heavy saucepan over med heat.
Sir 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 aside the rest.
Saute vegetables until slightly softened, 3-4 minute.
Stir in coriander and rice.
Cook, stirring frequently until rice grains are thoroughly coated with oil and butter.
Stir in wine, reduce heat to low.
Stir in 1 cup of broth.
Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth at all times.
Cook 20-25 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 with salt and pepper and allow to stand 8-10 minute before serving.
Servings: 6
Time preparation: 0 min.
Time total: 45 min.