Italian Risotto with Herbs
Now that summer is here, fresh herbs are plentiful. Here is a simple recipe using herbs that many of you may be growing right now! Incredibly flavorful and a wonderful main dish or side for seafood or poultry.
1T butter
2T olive oil or sun-dried tomato oil
1 white onion chopped or one bunch green onions
4 cloves garlic minced
1 1/2 cups aborio rice
4 1/2 cups vegetable or chicken broth
1/4 cup sun-dried tomatoes chopped (soak for 10 min if dry)
1/4 cup parmesan cheese
4T varied fresh herbs (such as rosemary, thyme, oregano)
2T fresh basil and 2T parsley (optional)
2 chopped large fresh roma tomatoes (for color)
Melt butter and oil in 3 quart pan or rice cooker. Add onion, cook and stir until onion is soft about 3-4 minutes (medium heat). Add garlic and rice. Stir until opaque about 3-4 minutes.
Add broth, cook uncovered and stir frequently until boiling. Adjust heat and cook about 20 minutes until rice is tender, yet firm and liquid is absorbed. Add herbs, tomatoes, cheese. Stir in and then turn heat off. Cover and let sit 10 minutes before serving.