Fresh Herb Risotto
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7cups chicken stock or vegetable stock
- 4garlic cloves, minced
- 2cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
- 2tablespoons extra virgin olive oil
- ⅔cup finely chopped onion or leek
- Salt, preferably kosher salt, to taste
- 1½cups arborio or carnaroli rice
- ½cup dry white wine, such as pinot grigio or sauvignon blanc
- Freshly ground pepper
- 1teaspoon finely chopped lemon zest
- 1tablespoon freshly squeezed lemon juice
- ½cup freshly grated Parmesan
Nutritional analysis per serving (4 servings)
604 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 24 grams protein; 1417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Step 2
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and ½ teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Step 3
Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
- Step 4
Begin adding the simmering stock, a couple of ladlefuls (about ½ cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Step 5
Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I used parsley/basil as my herbs with shallots instead of onions/leeks. The wine was an oaky chardonnay and I was generous with the lemon. The lemon kept what could have been a heavy flavoured risotto, very light and delicate. This was the best risotto I have ever made and with all the herb combinations possible, I am eager to try this again.
I am a Northern Italian and I was raised on risotto (and polenta). This recipe is is utterly delicious and I think I have made it for just about everyone I know since I found it!
I made this as listed but added a bit extra wine, as others have noted. I used Tarragon, parsley, chives, mint. I was worried the tarragon would be a bit strong but it wasn’t at all. I disagree with those who suggest foregoing the lemon. I think the lemon made the list. Forgive me if this is common knowledge, but I only recently learned that a cast iron skillet is best for risotto. Since I’ve started using a cast iron I find the perfect risotto texture much easier to achieve!
This recipe was incredible and pretty easy for a risotto recipe. I used homemade chicken stock and used a mix of basil, rosemary and oregano. The lemon really brightens up the dish overall but everyone loved this dish.
I used 1 cup arugula as another commenter suggested, and then 1 cup mix of mint, cilantro, dill, and chives with shallots instead of onions. I was generous with the lemon and it was essential! Super good, super easy, will absolutely be making again.
If adding dill with the herbs, keep it very very light. It takes over the flavor so easily.
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