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Herbed Risotto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 40 min
  • $$
Gatheredtable
inspired by  It's All Good, Gweneth Paltrow

Ingredients

  • 3 cups vegetable stock
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/2 medium onion, finely chopped
  • 3/4 cups arborio rice
  • 1/2 cup coarsely chopped stemmed arugula
  • 2/3 cup parmesan cheese
  • 3/4 cups coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh parsley
  • 1/4 cup finely chopped fresh chives
  • sea salt and pepper, to taste

Directions

Prep: 1. Chop herbs and arugula, and onions. 2. Grate cheese. Make: 1. Heat vegetable stock to simmer in saucepan, then lower heat. 2. Heat oil in a pot over medium heat. 3. Add onions and saute for 2 minutes 4. Add arborio rice to pot then stir. Grains should be coated by oil. 5. Add ladle of hot stock and stir until stock is fully absorbed. Lower heat if rice seems to be sticking. 6. When the rice appears dry add another ladle of stock and and stir until stock is absorbed. Continue repeating this step until broth is gone and rice is tender. 7. Stir in remaining parmesan, arugula and herbs. Add salt and pepper if needed.

Notes

If you don't have arborio rice on hand you can use normal white rice, you won't get as creamy of a texture but it will still be delicious. You can also use chicken stock if preferred.

Goes great with these recipes

Herbed Fish and Spring Vegetable Sheet Pan
Stuffed Portobello Mushrooms with Summer Vegetables
Chicken with 20 Cloves of Garlic
Baked Chicken with Artichokes
Sheet Pan Chicken Parmesan
Salmon with Rosemary and Garlic in a Packet

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