Skill level: Bit of effort
Light and Summery with deliciously refreshing flavours this Herby Risotto is a great dish to eat as a light lunch on its own or as an accompaniment to chicken or fish. You can use any combination of herbs – this recipe uses parsley , chives, tarragon and thyme but whatever you have in the garden or in your window box will be good. Serve with generous shavings of Parmesan cheese.
- 1.2 litres vegetable stock
- 50g butter
- 1 onion, chopped
- 225g risotto rice e.g Arborio
- 150ml dry white wine
- Small bunch fresh parsley, chopped
- Small bunch fresh chives, finely snipped
- Small bunch fresh tarragon, chopped
- Small bunch fresh thyme, leaves only
- Salt and freshly ground black pepper
- Shavings of Parmesan cheese to serve
Mushrooms added to this recipe make a delicious alternative – simply fry 225g thinly sliced mushrooms and add to the risotto with the herbs.
- Pour the stock into a saucepan, bring to the boil then reduce the heat and keep warm ( do not keep the liquid boiling – it needs to be kept hot so move it away from the heat, reheating if necessary)
- Melt the butter in a deep sauté pan and gently fry the onion until it is softened but not browned.
- Stir in the rice and fry until it looks translucent.
- Pour in the wine and simmer until it has been absorbed.
- Add a ladleful of stock and stir over a gently heat until it has been absorbed. Repeat the process until all the stock has been absorbed and the rice is tender but still “al dente”. This will take about 20 minutes.
- Season with salt and freshly ground black pepper.
- Stir in all the herbs. Serve with shavings of Parmesan cheese.