• 1 tablespoon olive oil
  • 1 onion, finely chopped (about 1 cup)
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 to 6 cups chicken broth, heated to simmering, divided
  • 1/4 cup chopped fresh herbs such as basil, chives and parsley
  • 1/4 cup freshly grated Parmesan
  • Salt and freshly ground black pepper to taste


Heat oil in large saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes, until softened. Stir in rice and cook 1 minute. Add wine and bring to boil, stirring until most of wine is absorbed. Add 1/2 cup broth and cook, stirring, at gentle simmer. When most of liquid is absorbed, add another 1/2 cup hot broth. Continue until 5 cups are used up. If rice is still hard, add 1/2 to 1 cup more broth. Add herbs during last 3 minutes of cooking. The process should take 18 to 20 minutes. Remove pan from heat and stir in cheese, salt and pepper. Serve immediately. Makes 2 to 4 servings.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Herb Risotto