Herbed Risotto
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 32 ounces chicken stock
  • 4 Tablespoons unsalted butter
  • 1 medium onion, diced
  • 16 ounces arborio rice
  • 12 ounces dry white wine (like Woodbridge by Robert Mondavi Sauvignon Blanc 2014)
  • ⅓ cup Gourmet Garden Lightly Dried Basil
  • ⅓ cup Gourmet Garden Lightly Dried Parsley
  • 2 cups 6-cheese Italian Blend shredded cheese
  1. In a 2-quart pot, bring chicken stock to a simmer; turn temperature down and keep hot.
  2. In a 2-quart nonstick pot, melt the butter over medium heat. Add the onion and cook until tender. Add the rice and toss to coat, cooking for 30 seconds or so.
  3. Add the wine and start the timer for 20 minutes. Simmer and stir frequently to prevent the rice from burning; once the wine is absorbed, add 1 ladle of chicken stock. Continue stirring and adding the stock when the liquid is absorbed, 1 ladle at a time, until rice is al dente and all the liquid is absorbed.
  4. Remove from heat and add the herbs and cheese, stirring until combined.
  5. Serve immediately.
It's important to serve the risotto right away, as it thickens the longer it sits. To reheat leftovers, add a touch of butter and microwave in 20-second intervals.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2016/02/05/herbed-risotto/