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Risotto is made easy with Woodbridge by Robert Mondavi and Gourmet Garden! Both are sponsors for #FreshTastyValentines week!

Herbed Risotto

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Servings 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
  • 1/3 cup Gourmet Garden Lightly Dried Basil
  • 1/3 cup Gourmet Garden Lightly Dried Parsley
  • 2 cups 6-cheese Italian Blend shredded cheese


  • In a 2-quart pot, bring chicken stock to a simmer; turn temperature down and keep hot.
  • 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.
  • 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.
  • Remove from heat and add the herbs and cheese, stirring until combined.
  • 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.