3 tbsps Olive Oil 40.5g
3 tbsps Butter 42.6g
1 Fennel
1 small Red Bell Pepper
1 Onion 110g
3 cloves Garlic 9g
2 tsp Lemon Zest 4g
3 tbsps Mint
3 tbsps Parsley 11.4g
2 tbsps Fresh Rosemary 3.4g
½ tsp Ground Coriander
1½ cups Risotto Rice
½ cup White Wine 124g
3½ cups Vegetable Stock Broth 773.5g
1 tbsp Lemon Juice* 15.25g
⅓ cup Grated Parmesan 33g
Salt and Pepper** Optional