I was inspired to try cooking with the herbs in my new hydroponic rooftop garden, so I whipped up this garden herb risotto to share. This vegetarian recipe is very flexible, so use the herbs you like! You can even include other veggies like fennel and bell pepper. It’s perfect for showcasing your hard work in the garden as a treat for your guests.
Subscribe to the CRAFT Podcast in iTunes, or download the Garden Herb Risotto recipe PDF.
2 Tbsp butter
1 Tbsp vegetable oil
½ yellow onion, diced
2 cloves garlic, minced
6 Tbsp fresh chopped herbs of your choice I used a combination of rosemary, sage, orange mint, and oregano.
1 cup uncooked Arborio rice
¼ cup dry white wine (optional)
2-2½ cups vegetable stock
Salt and pepper to taste
Makes 4 side-size servings
Step 1: Heat the oil and butter together in a medium pot over medium heat. Add the onion and garlic and sauté, stirring constantly, until the onions are translucent, fragrant, and softened, about 3-5 minutes. Reduce the heat if the garlic starts to brown.
Step 2: Stir in the rice and half of the herbs and sauté until the rice is coated in oil, about 3 minutes. Add the wine and 2 cups of vegetable stock. Increase the heat to bring to a boil, then reduce to low and simmer, covered with a lid tilted to vent steam, until the rice has absorbed most of the liquid and is tender but not mushy, about 20-25 minutes. Stir frequently, adding more stock if necessary.
Step 3: Remove from heat and season the risotto with salt, pepper, and the remaining fresh chopped herbs. Garnish with a leafy twig from your favorite herb plant, and serve.