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Herb Risotto

11 INGREDIENTS • 8 STEPS • 45MINS

Herb Risotto

Recipe

5.0

5 ratings
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
author_avatar
Chef John

45MINS

Total Time

$2.55

Cost Per Serving

Ingredients

Servings
4
us / metric
Fresh Thyme
2 Tbsp
Fresh Thyme, chopped
Fresh Basil
2 Tbsp
Fresh Basil, finely chopped
Garlic
2 cloves
Garlic, minced
Onion
75 g
Onions, finely chopped
Unsalted Butter
4 Tbsp
Unsalted Butter
Dry White Wine
120 mL
Dry White Wine
Arborio Rice
395 g
Arborio Rice
Parmigiano-Reggiano
100 g
Parmigiano-Reggiano, grated
Chicken Stock
1.2 L
Chicken Stock
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
697
Fat
24.9 g
Protein
25.6 g
Carbs
89.7 g
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author_avatar
Chef John

Cooking Instructions

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step 1
Finely chop the Onions (75 g) and mince the Garlic (2 cloves).
step 1 Finely chop the Onions (75 g) and mince the Garlic (2 cloves).
step 2
Finely chop the fresh Fresh Basil (2 Tbsp) leaves and Fresh Thyme (2 Tbsp).
step 2 Finely chop the fresh Fresh Basil (2 Tbsp) leaves and Fresh Thyme (2 Tbsp).
step 3
In a stock pot over medium heat, melt the Unsalted Butter (4 Tbsp). Sauté the garlic and onion until translucent.
step 3 In a stock pot over medium heat, melt the Unsalted Butter (4 Tbsp). Sauté the garlic and onion until translucent.
step 4
Add Arborio Rice (395 g) and mix to coat. Sauté 2 minutes.
step 4 Add Arborio Rice (395 g) and mix to coat. Sauté 2 minutes.
step 5
Add Dry White Wine (120 mL) and stir constantly until it's totally reduced.
step 5 Add Dry White Wine (120 mL) and stir constantly until it's totally reduced.
step 6
Add in 1/2 cup of Chicken Stock (1.2 L) and stir until reduced. Continue repeating this step until all the stock is gone, and rice becomes thick, soft, and creamy.
step 6 Add in 1/2 cup of Chicken Stock (1.2 L) and stir until reduced. Continue repeating this step until all the stock is gone, and rice becomes thick, soft, and creamy.
step 7
Add herbs, Parmigiano-Reggiano (100 g), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 7 Add herbs, Parmigiano-Reggiano (100 g), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 8
Serve with Pan Seared Filets and Wild Mushroom Ragout!
step 8 Serve with Pan Seared Filets and Wild Mushroom Ragout!

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