Main course

Oven Risotto with Herbs

Name: Oven Risotto with Herbs
Total time: 45 min
Yield: 2
Ingredients: 75 g Risotto rice; 230 ml Vegetable broth; 40 ml White wine; 1 Stk Onion; 1 Stk Garlic cloves; 25 g Parmesan; 20 g Butter; 0.75 tbsp Olive oil; 1 bunch Parsley; 1 bunch Basil; 1 bunch Chives; 0.25 tsp Salt; 1 pinch Pepper; 0.5 tbsp Lemon juice

Prep time

45 min

Portions

Difficulty

Easy

363

kcal

Nutrition · Per portion

Carbs

37.2 g

Protein

9.6 g

Fat

18.1 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 2 portions

Risotto rice
75 g
Vegetable broth
230 ml
White wine
40 ml
Onion
1 Stk
Garlic cloves
1 Stk
ParmesanOr: Grana Padano, Pecorino
25 g
ButterOr: plant-based margarine
20 g
Olive oil
¾ tbsp
Parsley
1 bunch
Basil
1 bunch
Chives
1 bunch
Salt
¼ tsp
Pepper
1 pinch
Lemon juice
½ tbsp

Method

Step by step

1
Chop onions and garlic, sauté in oil.
2
Add risotto rice, briefly toast.
3
Add white wine and reduce.
4
Add broth, cover.
5
Cook in oven at 180°C for 30 min.
6
Stir in butter and Parmesan.
7
Finely chop herbs and fold in.
8
Season with lemon juice, salt and pepper.

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Main course

Oven Risotto with Herbs

For 2 portions

Step by step

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