Best Andrews Herb Risotto Recipes

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FRESH HERB RISOTTO



Fresh Herb Risotto image

This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

7 cups chicken stock or vegetable stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
2 tablespoons extra virgin olive oil
2/3 cup finely chopped onion or leek
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1 teaspoon finely chopped lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan

Steps:

  • Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
  • Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
  • Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
  • Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 10 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1406 milligrams, Sugar 8 grams

FRESH HERB RISOTTO



Fresh Herb Risotto image

From The New York Times (June 17, 2009). This is extremely flavorful. At the bottom of the recipe, there are instructions for making this ahead.

Provided by Paris D

Categories     Short Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

7 cups fat-free chicken broth
4 garlic cloves, minced
2 cups fresh herbs, finely chopped, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
2 tablespoons extra virgin olive oil
2/3 cup onion, finely chopped
kosher salt, to taste
1 1/2 cups arborio rice
1/2 cup dry white wine
fresh ground pepper
1 teaspoon lemon zest, finely chopped
1 tablespoon lemon juice, freshly squeezed
1/2 cup parmesan cheese, freshly grated

Steps:

  • Put stock into a saucepan, and bring it to a simmer on the stove, with a ladle near the pot.
  • Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
  • Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
  • Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle.
  • Add the wine and cook, stirring, until it is absorbed.
  • Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
  • When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
  • Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
  • Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.

Nutrition Facts : Calories 292.2, Fat 7.6, SaturatedFat 2.1, Cholesterol 7.3, Sodium 1213.2, Carbohydrate 43.3, Fiber 1.8, Sugar 1.5, Protein 8.2

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Andrews herb risotto recipe is a mouthwatering meal that is popularly enjoyed in many parts of the world. The recipe involves a unique blend of different herbs and spices that are combined to create a delicious and nutritious meal.

Herbs and Spices

The key ingredients in Andrews herb risotto recipe include different herbs such as thyme, rosemary, basil, and oregano. These herbs give the dish a unique flavor and aroma that is impossible to resist. Additionally, the recipe also incorporates different spices such as black pepper, garlic, and nutmeg that help to enhance the flavors in the dish.

Preparation

To prepare Andrews herb risotto recipe, start by washing your herbs and spices, and chop them finely. In a separate pan, heat up some olive oil and toss in the chopped herbs and spices. Allow the herbs and spices to cook through for about 3-5 minutes or until they are fragrant. Once the herbs and spices are cooked, set them aside for later use.

Risotto

To prepare the risotto, start by heating up some olive oil in a saucepan. Once the oil is hot, add some finely chopped onions and garlic and sauté for about 2-3 minutes or until the onions are translucent. Next, add some Arborio rice to the pan and stir for about 1 minute, making sure that each grain of rice is coated in the oil.

Stock

Once the rice is heated up, add in some vegetable or chicken stock, one ladle at a time, and stir until the stock is absorbed. Keep adding stock and stirring until all the stock is used up, and the risotto is cooked to your desired consistency.

Final Touches

After the risotto is cooked, add in the cooked herbs and spices, grated parmesan cheese, and a tablespoon of butter. Stir the risotto until everything is combined and heated through. Additionally, you can also top the risotto with some chopped herbs and grated parmesan cheese for an extra burst of flavor.

Conclusion

In conclusion, Andrews herb risotto recipe is an excellent way to enjoy different herbs and spices while getting a delicious and nutritious meal. The recipe is easy to follow and can be modified to your liking by adding or subtracting different herbs and spices.
Risotto is a traditional Italian dish that has been enjoyed by people for centuries. There are many ways to prepare risotto, and one of the most popular variations is herb risotto. Andrew's herb risotto recipe is a standout amongst other risotto recipes out there. This recipe is not only creamy and delicious but also packed with nutritious herbs that have many health benefits. In this article, we'll cover some valuable tips for making Andrew's herb risotto recipe.

1. Choose the right herbs

The key component of Andrew's herb risotto recipe is the herbs. There are many herbs that you can use to make this dish, including thyme, basil, oregano, parsley, and sage. When choosing herbs, ensure that they are fresh, aromatic, and have a strong flavor. Fresh herbs not only add flavor and aroma to your dish but also contain many beneficial nutrients that are lost in dried herbs. Additionally, you can add different herbs to this recipe to suit your preferences.

2. Use Arborio rice

Risotto requires a specific type of rice, and Arborio rice is the best choice for this recipe. Arborio rice is an Italian, short-grain rice that is high in starch, making it perfect for risotto, with its unique texture and creamy consistency. When preparing risotto, the Arborio rice should be cooked slowly to allow the starch to release and create the familiar creamy texture. It is important to note that you should not rinse the rice before cooking, as this will remove the excess starch that is needed for the creamy texture of the risotto.

3. Preparing the Stock

Stock is an essential ingredient in risotto, as it adds flavor and nutrition to the dish. Homemade chicken or vegetable stock is the best to use for Andrew's herb risotto recipe, but if you don't have time to make homemade stock, you can use store-bought stock as well. However, it is important to ensure that you choose a high-quality stock that is low in sodium and free from artificial flavors and additives.

4. Mise en place

Mise en place is a French cooking term that means "putting in place." This technique involves preparing and organizing all ingredients before you start cooking. Mise en place not only saves time and reduces stress during cooking, but it also ensures that everything is ready when you need it. For Andrew's herb risotto recipe, you should have all the ingredients ready before you start cooking, including the herbs, stock, rice, butter, and Parmesan cheese.

5. Gradually Add the Stock

To achieve a perfect, creamy risotto texture, you need to gradually add the stock to the Arborio rice. Once the rice has been lightly toasted, add a ladle of hot stock and stir until it is absorbed, then continue adding the stock, one ladle at a time, stirring frequently. This gradual process allows the starchy Arborio rice to release its starches gradually, creating a dense and creamy consistency.

6. Use a Large Skillet

When making Andrew's herb risotto recipe, it is essential to use a large skillet. This allows you to spread the rice out in a thin layer, which helps to absorb the stock evenly. The larger skillet also makes it easier to stir the risotto properly and ensures that each grain of rice is cooked evenly.

7. Don't Overcook the Herbs

When adding herbs to the risotto, it is important not to overcook them. Overcooking herbs can cause them to turn bitter and lose their flavor. To ensure the herbs retain their flavor and aroma, add them towards the end of the cooking process, and cook them for only a few more minutes.

8. Use Freshly Grated Parmesan Cheese

The Parmesan cheese is a crucial ingredient in Andrew's herb risotto recipe, as it adds an umami flavor to the dish. Make sure to use freshly grated Parmesan cheese to ensure the dish is the most flavorful. Freshly grated cheese adds an extra texture and flavor that store-bought pre-grated cheese does not provide.
Conclusion
In conclusion, Andrew's herb risotto recipe is an excellent choice for anyone who wants to enjoy a hearty, nutritious, creamy, and delicious meal. By following these valuable tips, you can make this dish perfectly, every time. Remember to choose the right herbs, use Arborio rice, prepare the stock, mise en place, gradually add the stock, use a large skillet, avoid overcooking the herbs, and use freshly grated Parmesan cheese. Incorporating these tips into your cooking will help you to achieve the best results when making Andrew's herb risotto recipe.

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