Ready in 1h
Try this Fresh Herb and Parmesan Risotto recipe, or contribute your own.
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 firstname.lastname@example.org (Jack Dickson) on Sep 18, 1997
melinalea 3y agoUsed 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.
Shelltine 8y agoI'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.