Best 8 Green Herb Risotto Recipes

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Green herb risotto is a vibrant and flavorful dish that is perfect for a special occasion or a simple weeknight meal. The star of this recipe is the combination of fresh, aromatic herbs, which infuse the risotto with a delightful herbaceous flavor. From the bright and peppery taste of basil to the earthy sweetness of sage, each herb brings its own unique character to the dish. The creamy texture of the risotto, achieved by slowly simmering the rice in a flavorful broth, provides a rich and satisfying base for the herbs to shine. With its vibrant color, enticing aroma, and tantalizing taste, green herb risotto is a dish that is sure to impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

HERB & PARMESAN RISOTTO



Herb & Parmesan risotto image

Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 ½l vegetable stock
50g butter
1 onion , finely chopped
300g risotto rice
1 small glass white wine
50g parmesan (or vegetarian alternative), half finely grated, half shaved
2 tbsp olive oil
2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
1 tbsp balsamic vinegar

Steps:

  • Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  • When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.

Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium

GREEN HERB RISOTTO



Green Herb Risotto image

Make and share this Green Herb Risotto recipe from Food.com.

Provided by Juenessa

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups loosely packed fresh baby spinach leaves
1/2 cup loosely packed fresh basil leaf
1/2 cup loosely packed fresh Italian parsley
2 tablespoons unsalted butter, room temperature
1 garlic clove, sliced
2 cups low sodium chicken broth
2 1/2 cups water
3 tablespoons extra virgin olive oil, divided
1 medium leek, thinly sliced (white and pale green parts only)
1 1/2 cups short-grain rice (such as arborio) or 1 1/2 cups medium grain rice
1/2 cup dry white wine
1/4 cup freshly grated parmesan cheese, plus additional for serving

Steps:

  • Blend first 5 ingredients in processor until thick paste forms.
  • Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
  • Reduce heat to very low; cover to keep warm.
  • Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
  • Add leek; sauté until soft, stirring often, about 10 minutes.
  • Add rice; stir until heated through, about 3 minutes.
  • Add wine; simmer until absorbed, stirring often.
  • Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
  • Cover; remove from heat.
  • Let stand 3 minutes.
  • Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
  • Season to taste with salt and pepper.
  • Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

Nutrition Facts : Calories 500.9, Fat 19, SaturatedFat 6.5, Cholesterol 20.8, Sodium 155.6, Carbohydrate 66.3, Fiber 3.2, Sugar 1.5, Protein 10.8

GREEN HERB RISOTTO



Green Herb Risotto image

Provided by Janet Fletcher

Categories     Food Processor     Cheese     Dairy     Leafy Green     Herb     Rice     Side     Sauté     Parmesan     Basil     Leek     Summer     Parsley     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh Italian parsley leaves
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, sliced
2 cups low-salt chicken broth
2 1/2 cups water
3 tablespoons extra-virgin olive oil, divided
1 medium leek (white and pale green parts only), thinly sliced
1 1/2 cups short-grain rice (such as arborio) or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese plus additional for serving

Steps:

  • Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
  • Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

SPRING GREEN RISOTTO



Spring Green Risotto image

Provided by Ina Garten

Time 1h5m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Steps:

  • Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  • Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

HERB RISOTTO WITH BITTER GREENS AND SEA BASS



Herb Risotto With Bitter Greens And Sea Bass image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, softened
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
3 tablespoons minced shallots
1 teaspoon minced garlic
1 cup arborio rice
1/3 cup white wine
2 1/2 cups vegetable broth
1 tablespoon grated Parmesan cheese
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup chopped arugula leaves
1/4 cup chopped watercress leaves
1 teaspoon olive oil
4 striped bass fillets, about 4 ounces each
20 asparagus tips, blanched until tender

Steps:

  • Place 2 tablespoons of the butter in a small bowl and stir in the parsley and basil until smooth. Refrigerate. Melt the remaining 2 tablespoons butter in a large, heavy saucepan over medium heat. Add the shallots and garlic and cook for 1 minute.
  • Add the rice and stir well, coating the grains with the butter. Stir in the wine and simmer until reduced by half. Meanwhile, place the vegetable broth in a medium saucepan and keep hot over medium heat. Ladle in about 1/3 cup of the broth and stir constantly until the liquid is absorbed. Continue adding broth and stirring until each addition is absorbed, until the rice is cooked al dente, about 55 minutes.
  • Stir in half of the herb butter; the rice should be quite liquid. Dice the remaining butter and fold it in with the Parmesan, 1 teaspoon salt and pepper to taste. Stir in the arugula and watercress. Taste and adjust seasoning if needed. Keep warm.
  • Heat the olive oil in a large skillet over medium heat. Add the bass fillets and sear until just cooked through, about 2 minutes per side. Reheat the asparagus tips. Divide the risotto among 4 plates. Top each with a bass fillet and sprinkle with asparagus tips. Serve immediately.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 738 milligrams, Sugar 2 grams, TransFat 0 grams

RISOTTO WITH HERB PESTO, POTATO, AND GREEN BEANS



Risotto with Herb Pesto, Potato, and Green Beans image

Pesto and potatoes are traditionally tossed with a short, twisty pasta called trofie in the Liguria region of Italy. Stirring them into risotto is a revelation, especially as the weather cools and you want something cozier for dinner. You might be surprised by the blend of potato and rice in the recipe but give it a minute. The cut-up spud has an initial firmness that gives way to lusciousness, and is the perfect complement to the silky carnaroli rice.

Provided by Lauryn Tyrell

Categories     Rice Recipes

Time 1h15m

Number Of Ingredients 13

2 tablespoons pine nuts or walnuts, toasted
1 small clove garlic
4 cups packed fresh basil leaves
1 cup packed fresh parsley leaves
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil, and more for drizzling
8 ounces green beans, cut into 1/2-inch pieces (2 cups)
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
4 cups low-sodium chicken broth or water
1 small onion, finely chopped (1 cup)
1 cup short-grain risotto rice, such as carnaroli or arborio
1/4 cup dry white wine, such as Pinot Grigio
1/2 ounce Parmigiano-Reggiano, finely grated (1/2 cup), plus more for serving

Steps:

  • Pulse pine nuts, garlic, and herbs in a food processor until finely chopped. Season with salt and pepper; with motor running, stream in 1/3 cup oil until combined. Season to taste.
  • Bring a pot of water to a boil and season with salt. Add green beans and cook until tender, 3 to 4 minutes. Using a spider or slotted spoon, transfer to a plate. Add potato to pot and simmer until tender but not falling apart, about 6 minutes; drain.
  • In same pot, combine broth, 2 cups water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and maintain a bare simmer, partially covered (to avoid evaporation).
  • Heat remaining 2 tablespoons oil in a large straight-sided skillet over medium. Add onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
  • Ladle about 1 cup broth mixture into skillet. Cook, stirring occasionally, until most of broth has been absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice), stirring often and allowing rice to absorb most of broth before adding more, 15 to 20 minutes. When rice is cooked through but still al dente and sauce has thickened, stir in 1/2 cup pesto, green beans, and potato; cook just until heated through, about 1 minute.
  • Remove from heat and add cheese, a good drizzle of oil, and a few spoonfuls of remaining broth. Stir vigorously to create a silky sauce. Check seasoning and stir in more pesto, if desired. Serve with a drizzle of oil, topped with more cheese and pepper.

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

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will be. Use fresh herbs, vegetables, and a good quality Arborio rice.
  • Toast your rice: Toasting the rice before cooking it helps to develop its flavor and prevent it from sticking together.
  • Use a flavorful broth: The broth you use to cook your risotto is important. Use a broth that is flavorful and has a good body, such as chicken broth, vegetable broth, or seafood broth.
  • Cook the risotto slowly: Risotto is a slow-cooked dish. It takes time for the rice to absorb the broth and develop its creamy texture. Don't rush the process.
  • Stir the risotto frequently: Stirring the risotto frequently helps to prevent it from sticking to the pan and helps to release the starch from the rice, which helps to create a creamy texture.
  • Add the cheese and butter at the end: The cheese and butter are added at the end of the cooking process to help create a creamy and rich texture.
  • Serve the risotto immediately: Risotto is best served immediately after it is cooked. It will start to lose its creamy texture as it sits.

Conclusion:

Green herb risotto is a delicious and versatile dish that can be made with a variety of herbs and vegetables. It is a perfect dish for a special occasion or a weeknight meal. With a little planning and preparation, you can easily make a delicious and impressive risotto that will wow your friends and family.

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