Ingredients
- 3 tablespoons (60ml) canola oil
- 60g butter
- 1 cup trimmed, diced fennel bulb
- 1 red capsicum, diced
- 1 brown onion, diced
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh mint, divided
- 3 tablespoons chopped fresh parsley, divided
- 2 tablespoons chopped fresh rosemary, divided
- 2 teaspoons grated lemon rind, divided
- 1/2 teaspoon ground coriander
- 1 1/2 cups (250g) uncooked Arborio rice
- 1/2 cup (125ml) dry white wine
- 3 1/2 cups (875ml) chicken stock
- salt and pepper to taste
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup (40g) grated Parmesan cheese
Description
Risotto Can Stand In For Potatoes Or Pasta As A Side-dish And Is Microwave Reheatable. Goes Great With Asparagus. The Herbs And Spices In This Recipe Are Optional, So 'customise' It To Suit Your Tastes!
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