Olive Garden Herbed Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 cup yellow onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup 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)

Recipe

• 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 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.