Olive Garden Herbed Risotto

Name: Olive Garden Herbed Risotto
Ingredients: 1/4 cup olive oil; 1/2 cup yellow onion, finely chopped; 1 1/2 cups arborio rice; 1/2 cup white wine; 5 cups chicken broth or 5 cups vegetable broth; 2 tablespoons butter; 1/2 cup parmesan cheese; salt and black pepper, to taste; 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley; 1 tablespoon fresh oregano, chopped or 1 teaspoon dry oregano; 1 tablespoon fresh basil, chopped or 1 teaspoon dry basil; salt and black pepper, to taste; fresh parsley, chopped (garnish)

13 ingredients

3 steps

Ingredients

1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth or 5 cups vegetable broth
2 tablespoons butter
1/2 cup parmesan cheese
salt and black pepper, to taste
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
1 tablespoon fresh oregano, chopped or 1 teaspoon dry oregano
1 tablespoon fresh basil, chopped or 1 teaspoon dry basil
salt and black pepper, to taste
fresh parsley, chopped (garnish)

Directions

1

Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
2

Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness.
3

Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.