Lemon Mint Risotto

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.

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