Here is a new dinner saver recipe, herb risotto, simple, delicate, and fragrant.
Naturally, for this risotto, the herbs are the absolute protagonists, so you must absolutely use them fresh.
Let’s see how to prepare it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/4 cups Carnaroli rice
- 1/2 golden onion
- 2 tbsps olive oil
- 1 knob butter
- to taste fresh herbs (Thyme, rosemary, chives, parsley, oregano)
- 3 oz cream cheese
- 1 small glass dry white wine (for deglazing)
- to taste lemon (zested)
- to taste vegetable broth
Steps
In a pot, prepare the broth and keep it warm.
Meanwhile, chop the onion and sauté in a pan with 2 tablespoons of oil and a knob of butter.Add the rice and toast for 2/3 minutes, stirring often, deglaze with the white wine and let it evaporate.
Start adding the broth, a little at a time as it is absorbed, continue cooking over low heat.Meanwhile, finely chop the herbs.
When the rice is almost cooked, add a couple of tablespoons of herb mixture and the cream cheese. Stir well to melt the cheese and combine everything.Plate and finish with the grated lemon zest.
