Fresh herb risotto







Cook Time

5-10 Min


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 225g/8oz risotto rice such as Arborio or Carnaroli
  • 215ml/4fl oz dry white wine
  • 700ml/11 ⁄4pt hot vegetable stock
  • 3 tablespoons chopped fresh mixed herbs such as basil, parsley, chives and chervil
  • finely grated zest of 1 lemon
  • salt and ground black pepper
  • Parmesan cheese shavings, to serve
  • Heat the oil in a medium heavy pan over a low heat. Gently sweat the onion and garlic until soft and starting to caramelize.
  • Add the rice, and cook, stirring, over a low to medium heat for 1–2 minutes until all the grains are coated in oil.
  • Pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.
  • Meanwhile, keep a pan of the stock simmering on the stove. Add a ladleful of stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring, until all the stock has been used and the rice is tender.
  • Remove from the heat, stir in 2 tablespoons of the herbs and the lemon zest. Season well with salt and pepper. Serve hot, garnished with the remaining herbs and Parmesan shavings.
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