Herb & Parmesan Risotto

Herb & Parmesan Risotto

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Herb & Parmesan Risotto Recipe
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Bring the stock to a boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sautee gently for 8-10 mins until soft but not colored, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  2. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  3. When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
Recipe Notes

This is a great basic, vegetarian risotto recipe with under 500 calories. It is fairly easy to make that I converted from the original recipe I found on Good Food.