Lately it seems I want all my meals to involve fresh herbs. There was the Herbed Bruschetta and the Summer Rolls, but that wasn’t enough. I was thinking of other ways to showcase herbs and realized risotto is a blank canvas. Plus it’s been a long time since I’ve shared a risotto recipe. (That photo is something.)
- 3 1/2 cups vegetarian “no-chicken” broth
- 5 tablespoons extra virgin olive oil, divided
- 2 medium shallots, minced
- 1 cup carnaroli or arborio rice
- 3/4 cup dry white wine
- 1 cup fresh parsley leaves, finely chopped
- 1/3 cup fresh tarragon leaves, chopped
- juice of 1/2 medium lemon
- Place the broth in a medium pot over medium heat. Once warm, reduce heat to low.
- Place a large skillet over medium-high heat. Add 3 tablespoons of the oil. Once shimmering, add the shallots. Cook for 2-3 minutes, until soft and translucent. Add the rice. Stir until coated with the oil, cook for 1-2 minutes until translucent. Add the wine. Cook, stirring frequently, until the wine is mostly absorbed.
- Add the broth a ladleful at a time, stirring frequently. Once one ladle is absorbed, add another. Once all the broth is absorbed, about 30 minutes, remove from the heat. Stir in the remaining 2 tablespoons of oil, the parsley and tarragon, and the lemon juice. Adjust salt if necessary. Serve.