Try this Herb risotto recipe, or contribute your own.
Suggest a better descriptionStep 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 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
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 3
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 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 4
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.
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Serving Size: 1 (3736g) | ||
Recipe Makes: 1 | ||
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Calories: 2549 | ||
Calories from Fat: 495 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55g | 73 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 100.8mg | 31 % | |
Sodium 4810.7mg | 166 % | |
Potassium 3853.8mg | 101 % | |
Total Carbohydrate 390g | 115 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 380.2g | ||
Protein 107.4g | 153 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2549
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