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Fresh Herb Risotto

homemade herb risotto in a bowl with a serving spoon made with butter, parmesan and lemon
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 6 cups chicken or vegetable stock
  • 8 tablespoons salted butter
  • 1 large shallot, finely diced
  • 4 garlic cloves, minced
  • 1½ cups arborio rice
  • ¾ cup dry white wine
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ¾ cup finely chopped fresh herbs, such as basil, parsley, tarragon, chives, or dill
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper, plus more for serving

Method

  1. Add the stock to a small saucepan and heat over medium low.

  2. In a large saucepan or Dutch oven, melt 4 tablespoons of the butter over medium heat. Add the shallots and cook, stirring, until translucent, about 3 minutes. Add the garlic and rice and cook, stirring frequently, until garlic is fragrant and rice is coated, 3 to 4 minutes more.

  3. Add the wine, lemon zest, and lemon juice and bring to a simmer, stirring constantly, until the liquid is absorbed, about 5 minutes. Add 1 cup of the warm stock and cook, stirring constantly, until stock is absorbed, about 5 minutes more. Repeat with remaining stock, 1 cup at a time, until mostly absorbed and the rice is cooked al dente, tender with a slight amount of bite to them, another 20 to 25 minutes.

  4. Stir in remaining 4 tablespoons of butter, herbs, parmesan, salt, and pepper, until fully incorporated and the cheese has melted, about 5 minutes.

  5. Divide risotto between bowls and top with more pepper and parmesan if desired. Serve immediately.