Herb Risotto

Risotto | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Herb Risotto

Ingredients

Butter - 2.1 oz
Carnaroli Rice - 6.2 oz
Onion - 1 head
Dry White Wine - 2 fl oz
Chopped Sage Leaves - 12 pieces
Chicken Broth - 17 fl oz
Asparagus - 3.9 oz
Scallions - 1 bunch
Grated Pecorino Pepato Cheese - 2.8 oz
Chives - 1 bunch
Fava Beans - 3.9 oz
Salt - to taste
Vegetable Oil - 4 tablespoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel and finely chop the onion. In a pot, melt the butter, add the onion, and sauté over low heat for 5–7 minutes.

Step 2

Add the rice, stirring to coat the grains in butter. Pour in the white wine and vegetable broth. Season with chopped sage leaves, half a teaspoon of salt, and ground pepper. Bring the mixture to a boil and transfer to a preheated dish. Stir and bake uncovered in the oven at 302°F for 20 minutes.

Step 3

Fry the whole sage leaves in vegetable oil (the leaves should become crispy). Place the leaves on a plate lined with a paper towel.

Step 4

Remove the risotto from the oven, gently add the beans, chopped asparagus, minced green onion, and 2 tablespoons of grated Parmesan. Cook for another 15 minutes.

Step 5

Before serving, stir in the chopped chives. Immediately plate the risotto on warmed plates, garnishing with the fried sage leaves and remaining grated Parmesan.