Popular Hawaiian food called shoyu chicken is frequently paired with rice. the term
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
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 (Optional)
- ½ teaspoon ground coriander
- 1 ½ cups uncooked Arborio rice
- ½ cup dry white wine
- 3 ½ cups hot vegetable stock
- 1 tablespoon fresh lemon juice, or to taste
- ⅓ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Heat oil and butter in a medium-size heavy saucepan over medium heat. Stir in fennel, red pepper, onion, and garlic. In a small bowl, mix together lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into saucepan, and set the rest aside. Saute vegetables until slightly softened, 3 to 4 minutes.
- Stir in coriander and rice. Cook, stirring frequently, until rice grains are thoroughly coated with oil and butter. Stir in wine, then reduce heat to low. Stir in about 1 cup of vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for 20 to 25 minutes, until all broth is used and absorbed, and rice is tender.
- Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow to stand 8 to 10 minutes before serving.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 401 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty recipe. We didn’t have lemon zest on hand so omitted that item. We didn’t have Arborio rice on hand so I used medium grain brown rice (with longer cooking time). Also, I used 4 T butter and no olive oil. Even our kids enjoyed it. Thanks!
5 stars for the taste, but 3 for the time that it takes. Ended up taking me almost 2 hours, and while the end result was wonderful, I can’t justify babysitting a pan for 2 hours for fancy rice!
I have made a lot of risottos before. I had intended on making a different one tonight but was missing an ingredient so I was glad when I found this one because I had almost everything on hand. I used red and yellow peppers just to give it more color. One thing I noticed is that the recipe doesn’t tell you to heat the broth before adding it, although every other risotto recipe I’ve used calls for this step. Also, Arborio rice is better but it’s expensive and sometimes hard to find. I find you can get away with using any kind of white rice. I even used Basmati rice tonight because that’s all I had and it turns out just as good! I served it with lemon baked salmon and it was a big hit!
Be careful with the zest, the risotto can easily become too bitter.
This is sooooo tasty. Loving it 😉
This was a very good recipe. The lemon zest had been forgotten…and I think it would have been even better with that added. My only problem with this recipe is that the supposed 25 minutes of cooking turned into about an hour (maybe even longer). However, It was well worth the wait!
This was my first attempt at risotto. It was also my first encounter with fennel. It is very good, but pretty rich. it’s hard to eat a lot of it at once.
Sorry, I found this to be surprisingly bland. Lots of wonderful ingredients and I even used homemade stock.
This was not our favorite. I think because of too much lemon taste and I didn’t care for the mint. I will try it again leaning more toward our taste.
This recipe turned out very nicely. I was inspired to try my first risotto because the recipe looked easier than the others I’ve found. I’ve had the arborio rice for months! Flavor was good, texture wonderful. Vegetable and herb prep took substantially longer than the 30 minutes indicated. Fresh herbs make a big difference! For my taste, next time I will make these changes: less lemon juice and zest, slightly less fennel, double the parmessan cheese. All in all a very pleasant experience. Definitely recommended.
Great recipe! Next time, I will leave off the lemon zest & juice – it seemed to overpower the herbs. I also thought it clashed with steak, which is what I served it with. I’ll make chicken or pork with it next time. Thanks for the recipe!
This is not the fastest of all side dishes, but the medley of flavors is wonderful in this recipe. As all other risotto recipes I’ve tried, it takes a lot of attention and preparation. However, if you pre-chop everything and have it all ready to go, assembly is not difficult. I used orange pepper instead of red and vegatable boullion in cubes mixed with water, and it turned out nicely. A nice, springy dish… I fixed it with Robust Baked Garlic Chicken and it went together very well.