Floral-Inspired Herb Risotto
A creamy Arborio rice dish infused with edible flowers and seasonal herbs from the City Floral Garden Center. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs Arborio rice, Chicken broth, White wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups, warmed Chicken broth
- 1/2 cup White wine
- 3 tbsp Butter
- 1/2 cup, grated Parmesan cheese
- 1 tbsp, chopped Fresh thyme
- 1 tbsp Edible lavender petals
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large saucepan, melt butter over medium heat. Add Arborio rice and stir to coat with butter. Cook for 2 minutes until slightly toasted.
- Step 2: Gradually add warmed chicken broth, one ladle at a time, stirring constantly until each portion is absorbed before adding the next. Continue this process for 18-20 minutes.
- Step 3: Stir in white wine, thyme, lavender petals, salt, and black pepper. Cook for 2 more minutes. Remove from heat and stir in Parmesan cheese until creamy. Let rest for 5 minutes before serving.
