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Vegetarian, Italy

Fresh herb risotto

Fresh herb risotto is a creamy Italian dish for 4 people, ready in 40 minutes, medium difficulty, for about €2.60 per person. Its success relies on a simmering broth added ladle by ladle and on finely chopped herbs stirred in off the heat, so their color and aroma stay bright. The result is a rice that's creamy yet still slightly firm at the core, scented with parsley, basil, chives and marjoram.

Tonight, a risotto that's all green with parsley, basil, chives and marjoram, creamy and fragrant like a garden.

Fresh herb risotto
Total time
40 min
Difficulty
Medium
Cost per person
€2.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This risotto gets its vivid color and aroma from four fresh herbs stirred in at the very end, parsley, basil, chives and marjoram. The rice stays creamy because the broth is added little by little, and it remains slightly firm at the core, the way a proper risotto should be. Parmesan and butter bring the roundness that ties everything together without weighing the dish down.

This is a recipe for a weeknight dinner when you want something comforting without meat, or for a spring meal with friends. It needs a bit of attention while the rice cooks, but nothing complicated. Mon Chou suggests prepping your herbs ahead of time so you can cook with a clear head.

The ingredients

4 people

Pantry

  • Risotto rice (carnaroli or arborio)often in the pantry 320 g
  • Vegetable broth 1 l
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Flat leaf parsley 6 sprigs
  • Basil 10 leaves
  • Chives 1 bunch
  • Marjoram 3 sprigs

Dairy

  • Grated parmesan 80 g
  • Butter 50 g

Allergens Lactose

The step by step recipe

  1. Heat the broth and keep it simmering, then finely chop all the herbs.

    Chop the herbs right before using them, they oxidize fast.

  2. Sweat the shallots in the oil and half the butter, add the rice and toast it before deglazing. 6 min

    Stir so every grain gets coated and glossy.

  3. Add the broth one ladle at a time while stirring, until the rice turns creamy. 18 min

    The rice should stay slightly firm at the core.

  4. Off the heat, stir in the remaining butter, the parmesan and the herbs, mix vigorously.

    Don't put it back on the heat, the herbs turn dull with warmth.

  5. Cover for 2 minutes, adjust the salt and pepper, and serve in shallow bowls. 2 min

    Serve right away, risotto doesn't wait well.

Our tips to get it right

  • Use a round grain rice like carnaroli or arborio, other rice varieties don't release enough starch to give this creamy texture.
  • Keep the broth simmering on the stove through the whole cooking time, a cold broth stops the cooking and stretches out the total time.
  • Stir vigorously off the heat right before serving, this step called mantecatura is what brings out the risotto's creaminess.

The variations

  • Swap the parmesan for a grated plant based cheese for a lactose free version, the flavor will be a touch milder.
  • Stir in peas or green asparagus at the end of cooking for a more springlike and filling version.
  • For a faster version, make the broth ahead and chop the herbs while the rice toasts, you'll save ten minutes.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • Roasted cherry tomatoes

Storage

This risotto keeps for 2 days in the refrigerator in an airtight container. It loses some creaminess as it cools, so reheat it gently in a pan with a splash of broth. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can you make this risotto ahead of time?

You can toast the rice and prep the broth and herbs in advance, but finish the cooking right before serving. A reheated risotto loses its creaminess and the herbs turn dull.

What can replace marjoram if I don't have any?

Fresh oregano or a bit of lemon thyme work well instead. The key is keeping a mix of soft, fragrant herbs to balance the parsley and basil.

Why isn't my rice turning out creamy?

It's usually because the broth was added too fast or the rice wasn't stirred enough. Pour the broth in ladle by ladle and stir regularly to release the rice's starch.

Can you make this risotto without white wine?

Yes, replace the white wine with a splash of broth or diluted lemon juice. The deglazing will bring less acidity, but the risotto will still turn out well.

How long does it take to make a fresh herb risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fresh herb risotto?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fresh herb risotto cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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