Garden-Inspired Risotto

Garden-Inspired Risotto

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 Chop 1/2 cup mixed fresh herbs (e.g., parsley, chives, basil) 1/2 cup grated Parmesan cheese Salt and pepper, to taste

Melt 1 tbsp butter & oil on medium. Sauté onion and garlic till translucent (5 mins). Add Arborio rice, stir, and toast 2-3 mins.

Add wine, stir till absorbed. Add warm broth one ladle at a time, stirring until absorbed.

Continue until rice is tender and risotto is creamy, about 20-25 mins.

Off heat, add 1 tbsp butter, herbs, and Parmesan. Season to taste

Serve hot with extra herbs & Parmesan. Enjoy!

         Tips for Perfection • Use Arborio or short-grain rice for creaminess. •  Toast rice for nutty flavor. • Keep broth warm for even cooking. •  Stir often for creaminess.

Prep Time: 10 Minutes Cook Time: 30 Minutes Servings: 4 servings