Olive Garden Herbed Risotto
"This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1⁄2 cup yellow onion, finely chopped
- 1 1⁄2 cups arborio rice
- 1⁄2 cup white wine
- 5 cups chicken broth or 5 cups vegetable broth
- 2 tablespoons butter
- 1⁄2 cup parmesan cheese
- salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dry oregano
- 1 tablespoon fresh basil, chopped or 1 teaspoon dry basil
- salt and black pepper, to taste
- fresh parsley, chopped (garnish)
directions
- 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 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 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. Finished risotto should be creamy and rice is firm.
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Reviews
-
This was a wonderful risotto recipe. A slight twist on my normal recipe, and I ended up using fresh parsley and basil, but dried oregano...it was absolutely delicious! -
This was great! I used my rice cooker instead of making a risotto, and it still tasted great. I used fresh herbs and omitted the wine because I ran out. I plan to try it as a risotto at some point, though.
