Fresh Herb Risotto Recipe

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Risotto has a special place in my heart. The ultimate comfort food always makes me feel warm and satisfied. And when it’s made with fresh herbs like in this recipe, it’s simply irresistible.

Craving that creamy, soul-warming herb risotto you always order at Italian restaurants? I learned to make this version with Chef Mario in Venice — we cooked two risottos that day: one with seafood and this vibrant herb-filled one. It was simple, fragrant, and absolutely divine. The secret? A flavorful broth, fresh herbs like thyme and dill, and a little patience — no rushing. Whether you’re new to risotto or perfecting your skills, this recipe delivers elegance in every bite. And yes… the seafood version is coming soon!

What Is Risotto?

Risotto is a creamy Italian rice dish from Northern Italy, made by slowly cooking rice in broth while stirring. Traditionally made with Arborio or Carnaroli rice, it’s loved for its rich, velvety texture. While classic risotto is simple—just rice and broth—it easily adapts to add-ins like herbs, veggies, seafood, or cheese.

Herb Risotto Ingredients

Gathering ingredients for fresh herb risotto.

  • Arborio Rice: Arborio rice is the preferred choice for risotto due to its high starch content. When cooked, it becomes creamy and offers a rich, nutty flavor with a slightly chewy texture, perfect for absorbing the savory herb-infused broth.
  • Chicken or Vegetable Broth: Both chicken and vegetable broths provide a savory, umami-rich base for the risotto. The choice between them can affect the overall flavor profile, with chicken broth adding a deeper meaty note, while vegetable broth maintains a more delicate, herb-centric character.
  • Dry White Wine: Dry white wine adds brightness and complexity to the dish. Its acidity cuts through the richness and enhances the herbal notes, imparting a subtle fruitiness to the risotto.
  • Unsalted Butter: Unsalted butter contributes a luxurious, creamy texture and a rich, savory taste. It rounds out the flavors and adds depth to the dish.
  • Extra-Virgin Olive Oil: Extra-virgin olive oil provides a fruity and peppery note, enhancing the risotto’s overall richness and depth. It also adds a silky texture.
  • Shallots: Shallots offer a delicate, sweet, and mild onion flavor. When finely chopped and sautéed, they provide a fragrant base that complements the herbal notes.
  • Garlic: Garlic adds a robust, savory, and slightly spicy element to the risotto. Its pungent aroma enhances the overall herbaceous profile.
  • Mixed Fresh Herbs: A combination of fresh herbs, such as parsley, chives, basil, thyme, and sage, contributes a medley of flavors. These herbs bring brightness, freshness, and a variety of aromatic notes, elevating the risotto’s herbal character.
  • Grated Parmesan Cheese: Grated Parmesan cheese adds a salty, nutty, and umami-rich flavor to the risotto. It enhances the creaminess and complements the herbal and wine notes.

Tips and Tricks for Perfect Herb Risotto

  • Choose the Right Rice: Arborio rice is the most commonly used variety for risotto due to its high starch content, which creates a creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano can also work.
  • Toast the Rice: Bring out a nutty flavor by toasting the rice in butter or oil for a few minutes before adding liquid.
  • Keep Broth Warm: Maintain the broth at a simmer and add it to the rice one ladleful at a time, stirring frequently. This ensures even cooking and speeds up the process.
  • Frequent Stirring: Stirring the risotto often releases starch from the rice, creating the creamy texture it’s known for.
  • Use Quality Ingredients: Risotto relies on a few key components, so using high-quality ingredients like homemade broth, fresh herbs, and Parmesan cheese is crucial.
  • Add Parmesan at the End: To preserve its flavor and prevent graininess, add Parmesan cheese towards the end of the cooking process.
  • Avoid Overcooking: Cook the rice until it’s tender but retains a slight “al dente” texture. Overcooking can lead to mushiness and loss of texture.

Personalizing the Classic Italian Dish

Fresh herb risotto served in a white bowl, garnished with fresh herbs and Parmesan cheese.

One of the wonderful aspects of risotto is its versatility, allowing you to tailor it to different tastes and seasonal ingredients. Here are some ideas:

  • Seasonal Variations: Embrace the seasons by incorporating roasted butternut squash and nutmeg for a cozy fall butternut squash risotto. For a vibrant twist, go for fresh tomatoes, basil, and mozzarella in the summer.
  • Protein Additions: Add proteins such as shrimp, chicken, or crab to elevate your risotto. These options bring unique flavors and textures to the dish.
  • Vegetable Choices: Experiment with vegetables like mushrooms, asparagus, or peas to create variations like mushroom asparagus risotto or fresh pea risotto. These additions can complement the dish beautifully.
  • Exploring Other Ingredients: Don’t hesitate to explore other ingredients like zucchini or beef to craft your unique risotto creations. The endless possibilities allow you to customize your dish to your liking.

Serving Suggestions for Fresh Herb Risotto

Risotto is a versatile dish, perfect as a main or a side. Looking for the ideal pairing? Here are some ideas:

How to Make Fresh Herb Risotto Recipe

Preparation

1.

Warm the Broth and Start Your Base

Bring the chicken or vegetable broth to a gentle simmer in a saucepan and keep it warm over low heat. In a separate heavy-bottomed pan, melt one tablespoon of butter with the olive oil over medium heat to begin building flavor.
Mark as complete
2.

Sauté Aromatics & Toast the Rice

Add the onion and garlic to the pan and sauté until the onion is translucent, about 5 minutes. Stir in the Arborio rice, coating it with the butter and oil. Cook for 2–3 minutes, stirring occasionally, until the rice is lightly toasted and fragrant.

Mark as complete
3.

Deglaze with Wine & Add Broth Gradually

Pour in the white wine and stir until it’s fully absorbed by the rice. Then, begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue this process for 20–25 minutes, until the rice is tender and the risotto reaches a creamy, slightly soupy consistency.
Mark as complete
4.

Finish with Herbs, Butter & Cheese

Remove the pan from the heat and stir in the remaining tablespoon of butter, the chopped fresh herbs, and Parmesan cheese. Season with salt and pepper to taste. Serve immediately for the creamiest texture and most vibrant flavor.
Mark as complete
5.

Serve & Enjoy

Serve hot, garnished with extra fresh herbs and a sprinkle of Parmesan cheese. Creamy, comforting, and full of garden-fresh flavor — enjoy every bite!

Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 cup Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
3 cloves garlic, minced
1/2 cup mixed fresh herbs (such as parsley, chives, basil, thyme, and or sage), finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Preparation

1
Warm the Broth and Start Your Base
Bring the chicken or vegetable broth to a gentle simmer in a saucepan and keep it warm over low heat. In a separate heavy-bottomed pan, melt one tablespoon of butter with the olive oil over medium heat to begin building flavor.
2
Sauté Aromatics & Toast the Rice
Add the onion and garlic to the pan and sauté until the onion is translucent, about 5 minutes. Stir in the Arborio rice, coating it with the butter and oil. Cook for 2–3 minutes, stirring occasionally, until the rice is lightly toasted and fragrant.
3
Deglaze with Wine & Add Broth Gradually
Pour in the white wine and stir until it’s fully absorbed by the rice. Then, begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue this process for 20–25 minutes, until the rice is tender and the risotto reaches a creamy, slightly soupy consistency.
4
Finish with Herbs, Butter & Cheese
Remove the pan from the heat and stir in the remaining tablespoon of butter, the chopped fresh herbs, and Parmesan cheese. Season with salt and pepper to taste. Serve immediately for the creamiest texture and most vibrant flavor.
5
Serve & Enjoy
Serve hot, garnished with extra fresh herbs and a sprinkle of Parmesan cheese. Creamy, comforting, and full of garden-fresh flavor — enjoy every bite!

Rana’s Notes!

How to Store and Reheat Leftover Herb Risotto: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of broth or water to a saucepan, and stir in the cold risotto. Heat over medium-low heat, occasionally stirring, until the risotto is heated and creamy again. If you have a large batch of risotto or want to save some for later, you can freeze it for up to 2-3 months. To freeze, let the risotto cool completely, then transfer it to a freezer-safe container or resealable plastic bag. When you're ready to enjoy it, thaw the risotto in the refrigerator overnight, then reheat it using the stovetop or microwave. Remember that the risotto's texture may change slightly after freezing and reheating, but it should still be delicious.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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