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SideChef
Recipes
Herb Risotto
Recipe

11 INGREDIENTS • 8 STEPS • 45MINS

Herb Risotto

5
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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Chef John
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.
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
1/2 cup
Onion, finely chopped
Dry White Wine
1/2 cup
Dry White Wine
Parmigiano-Reggiano
1 cup
Parmigiano-Reggiano, grated
Chicken Stock
5 cups
Chicken Stock
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
697
Fat
24.9 g
Protein
25.6 g
Carbs
89.7 g
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Herb Risotto
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Chef John
Cooking InstructionsHide images
step 1
Finely chop the Onion (1/2 cup) and mince the Garlic (2 cloves).
step 1 Finely chop the Onion (1/2 cup) 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 (1/4 cup). Sauté the garlic and onion until translucent.
step 3 In a stock pot over medium heat, melt the Unsalted Butter (1/4 cup). Sauté the garlic and onion until translucent.
step 4
Add Arborio Rice (2 cups) and mix to coat. Sauté 2 minutes.
step 4 Add Arborio Rice (2 cups) and mix to coat. Sauté 2 minutes.
step 5
Add Dry White Wine (1/2 cup) and stir constantly until it's totally reduced.
step 5 Add Dry White Wine (1/2 cup) and stir constantly until it's totally reduced.
step 6
Add in 1/2 cup of Chicken Stock (5 cups) 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 (5 cups) 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 (1 cup), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 7 Add herbs, Parmigiano-Reggiano (1 cup), 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!
Tags
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Date Night
Shellfish-Free
Italian
Rice
Side Dish
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