How To Make Herb & Parmesan Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
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In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
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In a separate pot, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and cook until they are soft and translucent.
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Add the Arborio rice to the pot and stir it around to toast it for a couple of minutes, ensuring the rice grains are well coated in the oil and butter mixture.
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Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
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Start adding the simmering vegetable broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be mostly absorbed by the rice before adding more.
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Continue adding broth and stirring for about 20-25 minutes, until the rice is tender and creamy. You may not need to use all the broth.
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Stir in the chopped parsley, fresh thyme leaves, grated parmesan cheese, and season with salt and pepper to taste. Cook for an additional 2 minutes to melt the cheese and infuse the flavors.
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Remove from heat and let the risotto rest for a few minutes before serving. Serve hot, garnished with extra parmesan cheese and fresh herbs if desired.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 20mg
- Sodium : 800mg
- Total Carbohydrates : 40g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 8g
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