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HERBED RISOTTO




Source of Recipe


Olive Garden


List of Ingredients




¼ C olive oil
½ C yellow onion, finely chopped
1 ½ C Arborio rice
½ C white wine
5 C chicken or vegetable broth
2 Tablespoons butter
½ C Parmesan cheese
Salt & pepper to taste
1 Tablespoon fresh chopped parsley (1 teaspoon dry)
1 Tablespoon fresh chopped oregano (1 teaspoon dry)
1 Tablespoon fresh chopped basil (1 teaspoon dry)
Salt and black pepper to taste
Fresh parsley, chopped


Recipe



Hold the broth warm in a saucepan.
Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about ½ cup at a time, stirring frequently. Wait until each additional ½ cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness. Turn off heat; add butter, parmesan cheese and all herbs. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.

Note: finished risotto is creamy and rice is firm.