Fresh Herb Risotto

I used parsley/basil as my herbs with shallots instead of onions/leeks. The wine was an oaky chardonnay and I was generous with the lemon. The lemon kept what could have been a heavy flavoured risotto, very light and delicate. This was the best risotto I have ever made and with all the herb combinations possible, I am eager to try this again.

I am a Northern Italian and I was raised on risotto (and polenta). This recipe is is utterly delicious and I think I have made it for just about everyone I know since I found it!

I made this as listed but added a bit extra wine, as others have noted. I used Tarragon, parsley, chives, mint. I was worried the tarragon would be a bit strong but it wasn’t at all. I disagree with those who suggest foregoing the lemon. I think the lemon made the list. Forgive me if this is common knowledge, but I only recently learned that a cast iron skillet is best for risotto. Since I’ve started using a cast iron I find the perfect risotto texture much easier to achieve!

One of the yummiest things I've ever made. So delicious. Some notes: didn't use all of the stock and didn't add the last 1/2 cup. For the herbs I used half arugula and half cilantro, dill, parsley and mint. Used sauvignon blanc, leeks and arborio rice.

Used 2 leeks, 1 bunch flat parsley, forgot to buy the lemon, left it out. Being already tipsy, I used what was left of the bottle (about a normal glass) and used 1L broth because I dropped too much rice (on the account of the wine) which was roughly two cups. And then we added the parmesan to our own plate... One without, but the rest, we probably used 1/2 cup each because we're like that and good pecorino is divine. It was very, very good.

Made this last night and it was fantastic & easy. For those of you looking for a nice blend of herbs that works well, try: 1 cup arugula (rocket) 1/4 cup each of parsley, mint, basil, dill Next time I will reduce the lemon zest a little.

I think that in this recipe it's quite possible to skip lemon altogether, and perhaps add more wine. Do not over-parmesan the dish, though.

With risotto, you have to stir constantly, both to prevent the rice from burning, and to rub more starch off the rice grains (which is how the risotto gets creamy). Also use butter instead of olive oil.

I went with parsley, dill, chives, and arugula, and unfortunately the parsley overpowered almost every other taste (bar the lemon, which as other reviewers have mentioned, is excessive and in my version produced a risotto on the wrong side of "tart"). I really wish I had added the lemon more sparingly. With some adjustments though I think this recipe is one I will make again

Absolutely delicious! Loved this recipe!

I didn't find the lemon zest overpowering. I used about 3:1 basil to parsely, and found that it didn't overpower it. Pick the herb leaves early so the fresh stems can be added to the broth.

We loved this recipe! I used dill, basil, arugula, chives and a little cilantro and it was fantastic. I followed every other step as it was written. One thing I would point out though, is that this doesn't really serve four. I would use 2 cups or more of the rice if you want to feed four hungry people.

I loved how lemon-y it was. I did half arugula, half basil, dill, and parsley. I also added a small bit of onion to the leek. I’m not much of a cook but I added a shallot and the dark green bits of the leek to the store bought chicken stock and let it simmer for a while as I prepped everything else. I think it really enhanced the flavor.

Delicious! I used only ~1 cup of herbs (basil, chives, parsley) and it came out amazing. I definitely didn’t use 7 cups of stock as called for. I kept adding 1 ladle at a time as it cooked down and tasting along the way.