Fresh Herb and Parmesan Risotto - BigOven 86919
Fresh Herb and Parmesan Risotto

Fresh Herb and Parmesan Risotto

Ready in 1 hour
2 review(s) averaging 3. 50% would make again

Top-ranked recipe named "Fresh Herb and Parmesan Risotto"

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Try this Fresh Herb and Parmesan Risotto recipe, or contribute your own. "Favorites" and "Italian" are two tags used to describe Fresh Herb and Parmesan Risotto.

"I've never made risotto before but this dish turned out fantastic! Very easy instructions and although I used dried herbs instead, it was still very flavorful and delicious. I would absolutely make again."

- Shelltine

Ingredients

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salt and pepper; to taste
3 tb olive oil
1/2 lg Onion; chopped
1/2 c Roasted red peppers; chopped
3/4 c Parmesan cheese; grated
1 c Mixed fresh herbs *; finely
1 1/2 c Arborio rice
1/2 c Dry white wine
5 c Chicken; or vegetable stock

Original recipe makes 6

Servings  

Preparation

In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. In a heavy medium saucepan over medium-low heat, heat the olive oil and saute the onion, stirring frequently, until it is translucent, about 8 minutes. To the onion, add rice and stir until a white spot appears in the center of the grains, about 1 minute. Add wine and stir until it is absorbed, about 2 minutes. Add 3/4 cup of the stock, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding stock 1/2 cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer. Add the 3/4 cup Parmesan cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to blend. *Mixed herbs of your choice, such as: basil, arugula, chives, parsley, oregano, etc. Recipe by: Fort Worth Star Telegram (Willams-Sonoma Collectionss ) Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Sep 18, 1997

Calories Per Serving: 642 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Used 1/4 cup of fresh herbs, and it was too strong. Maybe using dried would have been better, or leave them out entirely and replace with mushrooms or something. Rice portion was good and instructions were easy to follow.
melinalea 1 year ago
I've never made risotto before but this dish turned out fantastic! Very easy instructions and although I used dried herbs instead, it was still very flavorful and delicious. I would absolutely make again.
Shelltine 6 years ago
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