Sunny heRBs Risotto

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Sunny heRBs Risotto

A powerful fragrance for a delicate main course: the Herbs Risotto conquers everyone, young people and adults
Prep Time 5 mins
Cook Time 20 mins
Cuisine Italian
Servings 4


  • 240 gr Carnaroli rice
  • 50 gr Sunny Herbs (basil, parsley, thyme, marjoram, sage and rosemary)
  • 2 Shallots
  • 1/2 Glass white wine
  • 700 ml Vetegable broth
  • 40 gr Butter
  • Grated Parmigiano Reggiano Cheese


  • Wash the Sunny Herbs, then dry on kitchen paper and finely chop.
  • Put 20g of butter and the two thinly sliced shallots in a saucepan until soft
  • Add the herbs and cook until well browned
  • Add the rice and stir for 2 minutes until it looks translucent
  • Pour in the wine and simmer until totally evaporated
  • Cook the rice adding the vegetable stock a ladleful at a time for about 15-18 mins
  • When the rice is cooked, turn off the heat, stir in the remaining butter and the grated Parmigiano
  • Reggiano cheese. Keep stirring until the risotto is creamy
  • Serve the risotto with some fresh Sunny Herbs on top
Keyword basil, marjoram, parsley, rice, rosemary, sage, thyme
  • Italiano
  • Français
  • Deutsch