Name: Creamy herb risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1.5 litre chicken stock; 1 tablespoon extra virgin olive oil; 1 small onion, finely chopped; 2 cup arborio rice; 150 millilitre dry white wine; 1/3 cup grated parmesan, plus extra to serve; 40 gram butter, chopped; grated zest and juice 1 lemon; 2 tablespoon chopped mixed herbs (we used parsley, basil and thyme), plus extra to serve

Creamy herb risotto

This creamy vegetarian risotto makes a fabulous starter or a hearty main. Served with a salad it's a complete meal.

Serves 6

Prep

15M

Cook

25M

Total

40M

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Ingredients

1.5 litre chicken stock

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

2 cup arborio rice

150 millilitre dry white wine

1/3 cup grated parmesan, plus extra to serve

40 gram butter, chopped

grated zest and juice 1 lemon

2 tablespoon chopped mixed herbs (we used parsley, basil and thyme), plus extra to serve

Method

1.Pour stock into medium saucepan and bring to a slow simmer on medium. Keep warm.

2.Heat oil in a large heavy-based saucepan on medium. Saute onion 3-4 minutes, until tender. Add rice, stirring 1 minute to coat well in oil. Pour in wine and stir 1 minute, until absorbed.

3.Add hot stock, 1 cup at a time. stirring until all liquid has been absorbed – this will take 15-20 minutes. Rice should he creamy with a slight bite.

4.Remove from heat. Stir parmesan, butter, lemon and herbs through. Season to taste. Cover with lid for 2 minutes, then serve with extra shaved parmesan and herbs.

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Ingredients

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