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Fresh Herb Risotto: A creamy and flavorful dish perfect for any occasion. Made with fresh herbs and parmesan cheese, this risotto will be a crowd pleaser
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
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.
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.
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.
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.
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!
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.