Best 2 Fresh Herb Risotto Recipes

Indulge in the culinary delight of our fresh herb risotto recipes, a symphony of flavors that will tantalize your taste buds. These recipes showcase the vibrant flavors of herbs, the creamy texture of Arborio rice, and the richness of stock, culminating in a dish that is both elegant and satisfying. From the classic Italian parsley risotto to the aromatic basil risotto, each recipe offers a unique twist on this beloved dish. Whether you prefer the nutty flavor of sage or the zesty kick of lemon, our collection has a recipe to suit every palate. Embark on a culinary journey and discover the versatility of fresh herbs in this timeless risotto experience.

**Recipes in the article:**

1. **Italian Parsley Risotto:** A classic interpretation of risotto, featuring the bright and herbaceous flavor of parsley.

2. **Basil Risotto:** A vibrant and aromatic risotto that captures the essence of summer with fresh basil.

3. **Sage Risotto:** A rich and earthy risotto that showcases the nutty flavor of sage, complemented by the addition of butternut squash.

4. **Lemon Risotto:** A refreshing and zesty risotto that combines the tanginess of lemon with the creaminess of mascarpone cheese.

5. **Mushroom and Herb Risotto:** A hearty and flavorful risotto that combines a variety of mushrooms with a medley of fresh herbs.

Let's cook with our recipes!

FRESH HERB RISOTTO

Fresh Herb Risotto image

This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

7 cups chicken stock or vegetable stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
2 tablespoons extra virgin olive oil
2/3 cup finely chopped onion or leek
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1 teaspoon finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan

Steps:

Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams

FRESH HERB RISOTTO

FRESH HERB RISOTTO image

Number Of Ingredients 12

Ingredients

7 cups chicken stock or vegetable stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
2 tablespoons extra virgin olive oil
2/3 cup finely chopped onion or leek
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1 teaspoon finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan

Steps:

1. Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside. 2. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown. 3. Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed. 4. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning. 5. Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away. Yield: Serves four. Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.

Tips:

Use fresh herbs: The fresher the herbs, the more flavorful your risotto will be. If you can, use herbs that have been picked within the last 24 hours.
Choose the right rice: Arborio rice is the traditional choice for risotto, but you can also use Carnaroli or Vialone Nano rice. These short-grain rices have a high starch content, which helps to create a creamy texture.
Toast the rice: Toasting the rice before adding the liquid helps to bring out its flavor and prevents it from sticking together.
Use a flavorful broth: The broth you use will have a big impact on the flavor of your risotto. Choose a broth that is flavorful and complements the herbs you are using.
Cook the risotto slowly: Risotto takes time to cook properly. Simmer it over low heat, stirring frequently, until the rice is tender and creamy.
Add the herbs at the end: Adding the herbs at the end of the cooking time will help to preserve their flavor.
Serve immediately: Risotto is best served immediately after it is cooked. If you need to make it ahead of time, reheat it gently over low heat, stirring frequently.

Conclusion:

With its creamy texture, flavorful broth, and fresh herbs, this fresh herb risotto is a delicious and satisfying meal. It's perfect for a special occasion or a weeknight dinner. So next time you're looking for a new risotto recipe to try, give this one a try!