Herb & Parmesan risotto

Herb & Parmesan risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 40 mins

Skill level



Serves 4

Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 1½ l vegetable stock
  • 50g butter
  • 1 onion, finely chopped
  • 300g risotto rice
  • 1 small glass white wine
  • 50g parmesan (or vegetarian alternative), 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, September 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
kingkong88's picture

Delicious! Agreed about dryness but used extra stock and wine so it was fine, as well as carnaroli risotto rather than arborio for a little extra firmness. BUT in what world does this serve 4?! I ate nearly the whole lot in one sitting!

cream_pie's picture

I have been making this for myself and my family for a couple of years now and it never gets boring! It's absolutely delicious, even my 4 year old and 18 month old love it. I don't bother with the salad bit at the end though. Sometimes add raw king or tiger prawns and/or mussels.

kassia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this was lovely! i added some grated lemon zest in the end which gave it a real twist!

rgolledge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

tinyex900r's picture

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.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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



Ads by Google