Energizing Herb Risotto

January 12, 2018 | by Dory Benford

 
 
This warm, comforting herb risotto is full of flavor and surprisingly simple to prepare, and works as a main dish or a side. The simple carbs in arborio rice provide quick energy for the body. Courtesy of City of Hope Executive Chef Christian Eggerling.
 

YIELD

Serves 12 people
 

Ingredients

  • 1 tbsp canola oil
  • 1 onion, peeled, small dice
  • 1 tsp fresh rosemary, minced
  • 3 oz fresh garlic, minced
  • 1 tsp fresh thyme, minced
  • 1 lb arborio rice
  • 1 pint white wine
  • 4 pints vegetable stock
  • 1 tsp fresh basil, julienne
  • 4 oz butter, unsalted
  • 5 oz Parmesan cheese, grated
  • 1 tsp salt
 

Directions

  • In a hot sauté pan, heat oil to smoking hot then and brown onion and rosemary until well browned. Add garlic and brown.
  • Add thyme and rice to the pan, and saute the rice becomes slightly translucent around the edges
  • Add the wine to the pan and reduce until the liquid is gone.
  • Add 1 pint of vegetable stock to the pan and cook until the stock is absorbed
  • Add the remaining stock 1 pint at a time until all liquid is absorbed and the rice becomes creamy in texture.
  • Add the basil, butter and Parmesan cheese and cook for approximately 2 minutes.
  • Season with salt and serve.
 
 
 
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