Main Course: Green Herb Risotto

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adapted from "30-Minute Vegetarian Recipes" by Mary Gwynn

This technique can be used with any savory compound butter stirred in at the end-- sun-dried tomato butter (like this) is very nice.

    3 Tbs. butter, room temperature
    1 1/2 c. mixed fresh herbs (such as basil, oregano, marjoram, chives, thyme)
    1 Tbs. olive oil
    1 shallot or small onion, finely chopped
    2 cloves garlic, minced
    1 c. Arborio (or other medium grain) rice
    6 c. vegetable broth, heated
    1/4 c. Parmesan cheese, grated
     salt to taste


1. Place butter and herbs in a food processor and process until smooth.  Set aside.

2. Heat oil over medium high heat in a large saucepan.  Add shallot or onion and garlic and sauté until softened.  Add rice and stir to coat each grain with oil.  Turn heat to medium.

3. Add approximately 1/2 c. warm broth and stir into the rice mixture.  Continue stirring until the liquid has been absorbed by the rice.  Continue to stir in additions of broth until the rice has become tender.  This may require anything from three to six cups of broth, depending on the dryness of the rice used.

4. When the rice is tender, stir in herb butter, Parmesan cheese and salt if needed.