Risotto with fresh herbs

Yield: 1 servings

Measure Ingredient
2 tablespoons Light olive oil
10 Spring onions; chopped
400 grams Ferron rice
½ cup White wine
900 millilitres Vegetable stock; simmering
½ cup Fresh dill
½ cup Fresh parsley
½ cup Fresh basil
½ cup Fresh chives
2 tablespoons Sour cream
3 tablespoons Grated parmigiano cheese
Assorted fresh herb sprigs to garnish

Heat the olive oil in Tamaras Risotto Pot* and add the spring onions, cook gently until the onions are softened. Add the rice and stir well to toast.

Add the wine and stir until the wine has been absorbed.

Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock, add all the herbs and continue stirring.

When all the stock has been added and absorbed, remove the pan from heat immediately.

Add the sour cream and grated parmigiano cheese.

Garnish with fresh herb sprigs and serve immediately.

Converted by MC_Buster.

Per serving: 833 Calories (kcal); 21g Total Fat; (24% calories from fat); 29g Protein; 117g Carbohydrate; 22mg Cholesterol; 6252mg Sodium Food Exchanges: 6½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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