Servings: four as a main dish or six as a side dish.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Delicious. Followed the recipe to the letter and it was bright and clean tasting. Served it with a slow roasted salmon dusted with smoked paprika. Makes tasty leftovers as well.
I've made this three or four times now, and I am still not convinced. I've tried 2 different types of risotto rice (arborio and carnaroli), and have followed the instructions carefully. Still, I don't get the "bright" flavor I expect from mint and lemon. And, it's not quite as moist & creamy as I imagine risotto to be--I always end up using the full 6 cups of stock. Will try the sage & butternut squash one now to see if that's any improvement.
Love this. Perfect side dish for the first warm days of spring! Followed recipe exactly and it turned out perfectly.
I have made this recipe several times, and it quickly became one of my family's favorites! It's a delicious mix of light flavors and textures. We enjoy it most with grilled shrimp or chicken. (Also, this was my first attempt at making risotto, and I must say the step-by-step instructions were perfect!)
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?