Herb Risotto

A fragrant vegetarian risotto made by simmering basmati rice in vegetable stock and finishing with fresh herbs and margarine.

Vegetarian Main Course Herbs Rice Risotto

Estimated Nutrition

Calories

1422.5

kcal / serving

1422.5 kcal total

Carbs

213.1g

per serving

213.1 g total

Fat

53.2g

per serving

53.2 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

portion

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

250

Basmati Rice

Liquids

300

Vegetable Stock

hot

NutsSeeds

clove

Garlic

chopped

handful

Dill

fresh, chopped

handful

Parsley

fresh, chopped

handful

Chervil

fresh, chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

Margarine

Vegetables

0.5

piece

Onion

chopped

Method

Transfer the risotto to a bowl and garnish with the remaining herbs.

Add the stock gradually, stirring until absorbed and the rice is tender.

Heat the oil in a saucepan and fry the onion until softened.

Add the garlic for one minute, then stir in the rice to coat the grains.

Stir in the margarine and most of the herbs, then season with salt and pepper.