Ingredients
Serves 6
- 3 yellow peppers, seeded and cut into 1-inch dice
- 5 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1/2 pound pencil-thin asparagus, trimmed and cut diagonally into 1/2-inch lengths
- 6 sprigs fresh mint, plus 2 tablespoons finely chopped leaves
- 6 fresh sprigs flat-leaf parsley, plus 2 tablespoons finely chopped leaves
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
- 1 cup minced shallots, (about 1/2 pound)
- 1 cup finely diced fennel, (about 3/4 pound)
- 2 teaspoons minced garlic, (about 3 medium cloves)
- 1 1/4 cups Arborio rice
- 1/2 teaspoon ground coriander
- 1/2 cup dry white wine
- 2 teaspoons lemon zest, about 2 lemons
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons lemon juice
Description
The Flavors Of This Risotto Are Bright And Clean. Substitute One Cup Of Frozen Peas If Asparagus Is Unavailable.
Martha Stewart
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