Herb & parmesan risotto

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
2. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
3. When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.

Per serving

496 kcalories, protein 13g, carbohydrate 67g, fat 21 g, saturated fat 10g, fibre 4g, salt 0.93 g

Latest comments and suggestions

• Frantic Flapjack

  30 September 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was absolutely yummy. Definitely worth doing the salad bit at the end. Made it really zingy and added some colour too.

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• Tiny

  04 March 2009

  Tiny commented on this recipe

  Have to agree this really is delicious as a dish on its own - and so easy to make. Not sure that the balsamic is really needed even though I love it. May try lemon juice instead next time for a more delicate flavour.

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• Rob

  22 March 2009

  Rob rated and commented on this recipe

  

  Apart from having to stir it forever, this was a delicious risotto that tasted even better the next day. I liked the sharpness of the balsamic vinegar in contrast to the creaminess of the rest of the dish.

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Ingredients

• 1½ l vegetable stock
• 50g butter
• 1 onion , finely chopped
• 300g risotto rice
• 1 small glass white wine
• 50g parmesan (half finely grated, half shaved)
• 2 tbsp olive oil
• 2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
• 1 tbsp balsamic vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian

Ingredients

• 1½ l vegetable stock
• 50g butter
• 1 onion , finely chopped
• 300g risotto rice
• 1 small glass white wine
• 50g parmesan (half finely grated, half shaved)
• 2 tbsp olive oil
• 2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
• 1 tbsp balsamic vinegar

Per serving

496 kcalories, protein 13g, carbohydrate 67g, fat 21 g, saturated fat 10g, fibre 4g, salt 0.93 g

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