Thursday, December 18, 2014

Brilliant Basics: Risotto with Herbs

As you probably know, I posted a lot of risotto recipes over the years. But I won't stop any time soon because I just love to try all kind of new combinations. A few months ago I made a very basic risotto, with only a mix of different herbs for flavour. But this turned out so flavourful! O course you could add some veggies, but this is a very good basic risotto recipe that you can tweak however you would like. Original from Kruidenkookboek by Ann Wilson.

Risotto with Herbs: (serves 4)
- 1.5 L vegetable broth
- 50 gr butter
- 1 spring onion, in rings
- 2 cloves of garlic, minced
- 440 gr risotto rice
- 3 tbsp fresh parsley, chopped
- 3 tbsp fresh chives, chopped
- 3 tbsp fresh basil, chopped
- 2 tsp thyme
- 2 tsp rosemary
- 75 gr grated cheese

Bring the vegetable broth to a boil. Melt the butter in a pan and bake the onion and garlic shortly. Add the risotto rice and bake until the rice turns translucent. Turn the heat to medium and add a ladle of broth and stir it. Wait until the broth has been absorbed before adding more, a ladle at the time. Stir occasionally and never leave your risotto alone. After 20 minutes add the herbs and keep adding broth when needed for about 8 more minutes until the risotto is soft and creamy. Lastly stir through the cheese and serve.

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