0
Print
0
Print

Herb Risotto

Herb Risotto
408
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
1 large leek
1 Shallot
1 Garlic clove
1 raw Lemon
2 tablespoons Olive oil
200 grams Arborio rice
150 milliliters White wine
Vegetable broth
Salt
black pepper
2 bunches mixed Fresh herbs (Thyme, oregano, tarragon, basil, parsley)
2 tablespoons Butter
80 grams grated Parmesan
print shopping list

Preparation steps

1

Rinse leeks, halve lengthwise and cut into fine strips. Peel and finely chop shallot and garlic. Rinse the lemon with warm water and pat dry. Finely grate the peel and squeeze out the juice.

2

Heat oil in a pot and sautée the leek, shallot and garlic. Add rice and cook briefly. Pour in the wine and season with lemon juice and lemon zest. Cook the rice over low heat, stirring occasionally, for 40 minutes, gradually pouring in broth throughout.

3

Season risotto with salt and pepper. Shortly before the end of the cooking time, rinse the herbs, shake dry and finely chop. Mix, alongwith the butter and parmesan, into the risotto. Serve immediately.