I’ve made this herb risotto twice since coming back from Italy. Risotto was one of a number of dishes that I had on my list of “must-try” foods during the trip. My favorite risotto came in the form of a creamy shrimp and asparagus risotto that I tasted at a restaurant we stopped at spontaneously. We were all exhausted from touring the ancient ruins of Rome and were tiredly walking towards a TripAdvisor recommended place I had researched beforehand. With still quite a few minutes of walking to go, we all discussed whether or not to keep going or just call it a day and sit down. Exhaustion won. I wasn’t expecting much (the restaurant had so-so TA ratings) but the rest of the gang was happy to finally sit down. It ended up being the best decision ever – A had some of the best pizza, my dad finally got to enjoy a delicious dish of chicken and vegetables (Italy doesn’t offer much by way of chicken) and the rest of us raved about our risotto. When we came back to the USA, I decided to whip up this herb risotto. Traditionally, risotto is made with arborio rice, a rice known for its starchiness and slight al dente crunch. I decided to make the dish with jasmine rice instead since most of us don’t typically keep our pantries stocked with arborio rice. The outcome exceeded both A and my expectations – the result was a creamy mass of rice and herbs and garlic.

*Be sure to constantly stir the rice to prevent sticking and to try to create the starchiness of arborio as much as possible!

Yield: 4 servings

Non-Traditional Herb Risotto with Jasmine Rice

Non-traditional herb risotto with jasmine rice

Print

Ingredients

• 2 garlic cloves
• 1 T butter
• 1 c jasmine rice
• 1/4 tsp salt
• 1/2 tsp herbes de provence
• 3 c chicken broth
• 1/2 c wine
• 1/2 c Parmesan cheese
• 1 T butter
• Fresh basil

Instructions

1. On medium heat, saute garlic and butter together until aromatic.
2. Add in rice and stir well. Saute for 1 minute and then add 1 c broth.
3. Cook until broth is almost completely absorbed, stirring frequently (the constant stirring will allow the rise to become starchy).
4. Add in another cup of broth.
5. Repeat step (cook until broth is almost completely absorbed, stirring frequently).
6. Add in remaining cup of broth and repeat.
7. Once broth is almost completely absorbed, add in wine.
8. Stir lightly for a minute and then remove from heat.
9. Add 1 T butter and cheese.
10. Stir and place in bowls.
11. Garnish with basil and serve immediately.

Share: