Foolproof Fresh Herb Risotto

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(photos updated 9/2/19)

I LOVE risotto. Especially risotto made with fresh herbs from my garden. This fresh herb risotto is so easy it’s basically foolproof, and if you’re fast at chopping herbs, it can be ready in 30 minutes! I used a mixture of fresh basil, oregano, thyme, parsley and garlic chives here to create what’s probably one of my favourite recipes ever posted!

Of course, if you aren’t fast at chopping herbs, don’t worry – there’s a gadget for that! These herb scissors can save you a ton of time making this risotto. And trust me, you’ll love it as much as I do!

After all, you can’t love risotto without having a ton of recipes for it:

• tomato and chargrilled veggie risotto
• a version of this risotto made from scratch in the microwave
• asparagus, lemon and spinach orzo risotto
• essentially a dissertation on how to cook risotto
• and more to come!

Testing this risotto was actually my first time making risotto of any type, and somehow it’s always turned out perfectly cooked by the time the stock is absorbed! If you feel that the rice needs a little more cooking after all the stock is used up, you can always add a little extra water or stock until it’s cooked properly though.

The steps for a perfect risotto:

1. melt your butter with olive oil in a large, and heat up your stock separately
2. soften your onion and garlic in the butter, then add the rice and stir to coat it and heat it through. You can toast it lightly if you like as well!
3. add the stock a little at a time, simmering gently. Add more when it’s almost fully absorbed
4. once all the stock is absorbed, remove from heat and add some more butter, parmesan, salt, pepper and herbs, and stir to mix through. 
5. serve it and enjoy!

If you need a little more help on how to make a perfect, creamy risotto then I have a whole post on how to get it right here, so make sure you read that. It’s very comprehensive and I guarantee you that you’ll find it helpful if you think from-scratch risotto seems a little intimidating to make.

Some people may find this recipe too time-consuming as you do have to stay nearby the risotto (ideally in the kitchen) to keep stirring in the stock, but I find it very therapeutic. It’s also a good chance to chop some veggies to prepare for another meal, wash up or any do other odd jobs around the kitchen.

Flavour-wise, I prefer to let the herbs shine rather than the parmesan. I originally used twice as much parmesan and it was more than a little too rich. However, if you’d prefer more parmesan in your risotto then you could either add it as a garnish when you serve it or simply increase the amount you melt in for creaminess – it’s up to you!

The quantities of each herb are similarly customisable – don’t like parsley? Don’t use it! I constantly change the quantities of each one – that’s the great thing about this fresh herb risotto; you control the flavours completely!

It’s also perfect for taking to school in a food thermos like this one that I use – one batch makes 5 perfect portions for me. However, as a full meal, it would only make 4. It would also be great as an appetiser or a side dish with fish, asparagus or roasted red bell peppers.

Ways to eat it:

• with white fish topped with crunchy parmesan-herb breadcrumbs
• as a side dish to something very meaty (perhaps steak?)
• as a vegetarian main dish, served with chargrilled Mediterranean veggies such as peppers, aubergine, courgette and tomatoes
• just eat it as it is! If you want something lighter with it, a simple salad is the best way to go.

I often make the risotto in advance, eating one portion once it’s cooked. I portion the rest out evenly between 4-5 pots depending on the number and sizes of portions I need. Once cooled, I store these portions in the fridge. To reheat, I just add around 1 tbsp water and a little extra seasoning. Microwave for 2 1/2 minutes, stirring at the 1 and 2-minute marks. Always follow health code guidelines when reheating cooked rice. It must be piping hot and should not have been stored in the fridge for more than 3-5 days.

What equipment do you need to make risotto?

Nothing fancy really!

You’ll need:

• a good chef’s knife or knife set to chop your onion
• where there are knives you’ll need cutting boards! A wooden one like this works, but I like using this folding scoop one for my herbs!
• herb scissors can be used to cut your herbs super fast if your knife skills aren’t the strongest too
• a garlic press or microplane are the quickest ways to mince your garlic
• weighing scales for your rice and other ingredients
• a measuring jug for your stock
• a decent saucepan set – ideally, one with a heavy bottom
• a standard box grater for your parmesan
• a silicone utensil set for stirring your risotto (don’t stir too often!)

And really, you can manage with just that!

You might want to use one of these fancy chopper gadgets (they’re pretty cheap!) to cut your onion, but personally, I find cutting veggies rather therapeutic.

Specific Recommendations for those within the UK

Continue to Content

Fresh Herb Risotto

Yield: 4 people

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A rich, creamy risotto with fresh basil, parsley, thyme, oregano, and garlic chives. It's the perfect classy comfort food as the weather gets colder.

Print

Ingredients

• 1 litre (4 cups) vegetable stock
• 2 tbsp olive oil
• 115 grams (1 stick) butter
• 1 clove garlic, minced
• 1 white/yellow onion, chopped
• 300 grams (10 oz, 1 1/2 cups) arborio rice
• 1 bunch basil, chopped
• 1 bunch parsley, chopped
• 1 bunch thyme, finely chopped
• 1 bunch oregano, finely chopped
• 1 bunch garlic chives, chopped
• 50 grams (1/2 cup) Parmesan cheese, grated
• salt and pepper, to season
• herb sprigs, to garnish (optional)

Instructions

1. Place the stock in a large saucepan to keep warm.
2. In a separate large saucepan, melt half the butter with the olive oil, then add the garlic and onion and sauté gently for 2-3 minutes until softened.
3. Add the rice and stir to coat thoroughly with the butter and olive oil. Add stock using a ladle until the rice is just covered and simmer gently, stirring very frequently.
4. Once almost all of the liquid is absorbed, add 1-2 more ladlefuls of stock and allow it to be absorbed in the same manner. Repeat until all of the stock is absorbed and the rice is cooked and creamy.
5. Reduce heat and add the remaining 60g butter, and parmesan. Stir to combine and then add herbs and season, stirring gently to evenly spread the herbs throughout.
6. Serve immediately, garnishing with herb sprigs.

Notes

Store leftovers in the fridge in airtight pots once cooled. To reheat 1 portion, add 1 tbsp water, any extra salt, pepper and parmesan you'd like, and microwave for 2 minutes 30 seconds, or until piping hot. You should stir it every 1 minute.

Always follow food safety guidelines when reheating rice.

These are only vegetarian if you only avoid meat and seafood - many vegetarians eat parmesan, while others avoid it.

Nutrition Information:

Yield: 4 Serving Size: 1/4 batch
Amount Per Serving: Calories: 448Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 73mgSodium: 1192mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 7g

All nutrition information is an estimate and may vary.

Did you make this recipe?

Leave a star rating by clicking the stars in the recipe card or tag me in a photo @crunchandcream on Facebook!

Continue to Content

Fresh Herb Risotto

Yield: 4 people

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A rich, creamy risotto with fresh basil, parsley, thyme, oregano, and garlic chives. It's the perfect classy comfort food as the weather gets colder.

Print

Ingredients

• 1 litre (4 cups) vegetable stock
• 2 tbsp olive oil
• 115 grams (1 stick) butter
• 1 clove garlic, minced
• 1 white/yellow onion, chopped
• 300 grams (10 oz, 1 1/2 cups) arborio rice
• 1 bunch basil, chopped
• 1 bunch parsley, chopped
• 1 bunch thyme, finely chopped
• 1 bunch oregano, finely chopped
• 1 bunch garlic chives, chopped
• 50 grams (1/2 cup) Parmesan cheese, grated
• salt and pepper, to season
• herb sprigs, to garnish (optional)

Instructions

1. Place the stock in a large saucepan to keep warm.
2. In a separate large saucepan, melt half the butter with the olive oil, then add the garlic and onion and sauté gently for 2-3 minutes until softened.
3. Add the rice and stir to coat thoroughly with the butter and olive oil. Add stock using a ladle until the rice is just covered and simmer gently, stirring very frequently.
4. Once almost all of the liquid is absorbed, add 1-2 more ladlefuls of stock and allow it to be absorbed in the same manner. Repeat until all of the stock is absorbed and the rice is cooked and creamy.
5. Reduce heat and add the remaining 60g butter, and parmesan. Stir to combine and then add herbs and season, stirring gently to evenly spread the herbs throughout.
6. Serve immediately, garnishing with herb sprigs.

Notes

Store leftovers in the fridge in airtight pots once cooled. To reheat 1 portion, add 1 tbsp water, any extra salt, pepper and parmesan you'd like, and microwave for 2 minutes 30 seconds, or until piping hot. You should stir it every 1 minute.

Always follow food safety guidelines when reheating rice.

These are only vegetarian if you only avoid meat and seafood - many vegetarians eat parmesan, while others avoid it.

Nutrition Information:

Yield: 4 Serving Size: 1/4 batch
Amount Per Serving: Calories: 448Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 73mgSodium: 1192mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 7g

All nutrition information is an estimate and may vary.

Did you make this recipe?

Leave a star rating by clicking the stars in the recipe card or tag me in a photo @crunchandcream on Facebook!

If you’re looking for more risotto recipes, try my microwave version which makes a perfect single serving! Or, try my tomato risotto with chargrilled veggies for a summery twist.

I do have an orzo risotto recipe that uses orzo pasta instead of rice, but is still just as creamy and delicious as the real thing (minus the stirring!). I serve it with lemon, asparagus and spinach, but feel free to change it up a bit!

Or, if you want my top tips to make the most creamy, luxurious risotto then click here!