Spring Risotto
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 bulb fennel, diced
- 1 small red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated lemon zest
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 0.5 teaspoon ground coriander
- 1.5 cups uncooked Arborio rice
- 0.5 cup dry white wine
- 3.5 cups hot vegetable stock
- 1 tablespoon fresh lemon juice, or to taste
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste
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