Herbed Risotto | Tasty Tuesday Recipe Swap

My brother in law does the majority of the cooking in his New Jersey household. He is a top notch banker, but to de-stress, he likes to put his culinary skills to the test. He is always sharing his recipes with me and this one I just had to share.

The recipe originates on AllRecipies.com, but will a few modifications he made it his own. He described it as the best risotto ever…EPIC even. I know risotto can be daunting to some people, but trust me if you have 30 minutes and want to chill with a glass of vino at the stove you totally got this!

5.0 from 3 reviews
Herbed Risotto | Tasty Tuesday Recipe Swap
Recipe type: Dinner
Cuisine: Italian
Serves: 8
  • 3 tablespoons canola oil
  • 3 tablespoons butter
  • 1 cup, trimmed, diced fennel
  • 1 red pepper, diced
  • 1 yellow 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 zest, divided
  • ½ teaspoon ground coriander
  • 1½ cups Aborio rice
  • ½ cup dry white wine {Pinot Grigio}
  • 3½ cups chicken stock {Emeril's was the preferred stock}
  • salt and pepper
  • 1½ teaspoons fresh lemon juice
  • ⅓ cup grated Parmesan cheese
  1. Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1½ tablespoons mint, 1½ tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
  2. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and and reduce heat to medium low.
  3. In a separate pot, heat the chicken stock until it is warmed through. Add the warm stock ½ cup or so at a time and stir with each addition. When most of the stock is absorbed add more until there is no more stock. This should take about 20 to 25 minutes, or until ALL liquid is almost absorbed and rice is tender but firm.
  4. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.


  1. We love Risotto! I definitely need to try this!

  2. oh my, this would be delish as a side to the pork tenderloin I still need a recipe for. Thank you!

  3. I’m a huge fan of risotto! I can be intimidating but once you make it a couple of times, its a piece of cake!

  4. I’ve yet to make risotto at home, but may be giving it a try soon. I get ‘tired’ of the basics the boys request.

  5. I love risotto! Although, I haven’t made it in awhile…I def need to try this soon! Looks delish!

  6. I’ve never made risotto but maybe I should give it a try..

  7. I can’t wait to try this recipe! It looks so delicious.

  8. Looks delicious! Going to pin this to try!

  9. YUM! I love risotto, will have to try this recipe out!

  10. YUM!! Great recipe! I’ll have to try it myself!

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