Basil & Parsley Herbed Risotto
Side Dishes

Basil & Parsley Herbed Risotto

  • 10m

    prep time

  • 50m

    Cook Time

  • 9





  • 4 cups chicken stock
  • 4 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 2 cups arborio rice
  • 1 1/4 cups dry white wine
  • 1/3 cup Gourmet Garden Basil, Lightly Dried
  • 1/3 cup Gourmet Garden Parsley, Lightly Dried
  • 2 cups 6 cheese italian blend shredded cheese

Nutrition information

Nutrition information coming soon.


  • Bring chicken stock to a simmer in a medium saucepan; turn temperature down and keep hot.

  • In a large nonstick pot, melt the butter over medium heat. Add the onion and cook until very tender. Add the rice and toss to coat, cooking for 30 seconds or so.

  • Add the wine and simmer for 20 minutes, stirring frequently to prevent the rice from burning; once the wine is absorbed, add 1 ladle of chicken stock. Continue stirring and adding the stock when the liquid is absorbed, 1 ladle at a time, until rice is al dente and all the liquid is absorbed.

  • Remove from heat and add the Gourmet Garden Lightly Dried Basil, Gourmet Garden Lightly Dried Parsley and cheese, stirring until combined.

  • Serve immediately.