LEMON MINT RISOTTO
The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6
Number Of Ingredients 18
Steps:
- In a small saucepan, combine peppers, 6 tablespoons water, and 1/4 cup chicken stock; cover and cook over medium-low heat, stirring frequently, until very soft, about 25 to 30 minutes. Remove from heat, and puree peppers with liquid in a food processor. Strain through a coarse sieve into a small bowl. Set aside.
- Bring a medium saucepan of salted water to a boil, and add asparagus. Cook until bright green and still slightly crunchy, about 1 to 2 minutes. Remove with a slotted spoon, and place in an ice bath for several minutes. Drain, and set aside.
- In a medium saucepan, combine remaining 4 3/4 cups chicken stock with sprigs of mint, parsley, and rosemary, and bring to a boil. Reduce the heat to low, and keep stock at a bare simmer.
- Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium heat. Add shallots, fennel, and garlic, and cook, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Stir in rice and coriander, and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. Add wine and lemon zest, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
- Remove herb sprigs from stock with tongs or a slotted spoon. Add salt and pepper and about 1/2 cup of simmering stock to rice, and cook over medium-high heat, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next, until rice is creamy-looking and each grain is tender but still firm in the center. This will take about 15 to 20 minutes.
- Remove the pan from heat, and stir in pepper puree, asparagus, Parmesan, 1 tablespoon chopped mint, all the chopped parsley, and lemon juice. Adjust seasoning with salt and pepper, if necessary. Divide risotto among six plates, and sprinkle with remaining tablespoon mint. Serve immediately.
Nutrition Facts : Calories 269 g, Cholesterol 7 g, Fat 6 g, Fiber 5 g, Protein 11 g, Sodium 633 g
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Swashina Franceco
[email protected]I'm not sure what went wrong, but my risotto turned out really clumpy. I think I might have added too much liquid.
Monica Bettencourt
[email protected]This recipe was a disaster! The risotto was too runny, and the flavors were all wrong. I would not recommend this recipe to anyone.
Muhammad Noman Jutt
[email protected]The risotto was a bit bland. I think I would add more lemon and mint next time.
Dinesh Bhairo
[email protected]This risotto was a bit too lemony for my taste, but otherwise it was very good. The mint flavor was a nice touch.
Albert Pimentel
[email protected]I've made this recipe several times now, and it's always a hit! The lemon and mint flavors are so refreshing, and the risotto is always cooked perfectly. I highly recommend this recipe.
AbdulMateen Amir
[email protected]This was my first time making risotto, and I was really happy with the results. The recipe was easy to follow, and the risotto turned out creamy and delicious. The lemon and mint flavors were a nice touch.
Cleophus Mpingu
[email protected]This recipe is a keeper! The risotto was creamy and flavorful, and the lemon and mint flavors were perfectly balanced. I will definitely be making this again.
Henry Hogg
[email protected]I made this risotto last night and it was a hit! Everyone loved the bright and refreshing flavors. The mint added a really unique touch.
King Michel
[email protected]This risotto was delicious! The lemon and mint flavors were a perfect combination, and the risotto was cooked perfectly. I will definitely be making this again.
Bengo Gideon wilson
[email protected]I love this recipe! The lemon and mint flavors are so refreshing, and the risotto is always cooked perfectly. I've made it for friends and family, and everyone has loved it.
Abdishakor Salpo
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow, and the risotto was creamy and delicious. The lemon and mint flavors were a perfect combination.
Caleb Freeman
[email protected]I've made this recipe a few times now, and it's always a hit! The lemon and mint flavors are so refreshing, and the risotto is always cooked perfectly. I highly recommend this recipe to anyone looking for a delicious and easy-to-make risotto.
John Miller Jr.
[email protected]This lemon mint risotto was a delightful surprise! The flavors were bright and refreshing, and the mint added a unique twist that I really enjoyed. The recipe was easy to follow, and the end result was a creamy and flavorful dish that was perfect for