Garden-Inspired Herbed Risotto
A creamy, aromatic rice dish infused with fresh herbs and seasonal vegetables, perfect for a cozy home-cooked meal. This Italian-inspired rice and grain recipe (vegetarian), ready in about 55 minutes, pairs arborio rice, onion, vegetable broth 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
- 1.5 cups arborio rice
- 1 medium onion
- 4 cups vegetable broth
- 1/2 cup (grated) parmesan cheese
- 2 tbsp chopped parsley
- 1 tbsp chopped thyme
- 2 garlic cloves
- 2 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté for 3 minutes until translucent.
- Step 2: Add 1.5 cups arborio rice and toast for 2 minutes, stirring frequently. Deglaze with 1/2 cup white wine, stirring until absorbed.
- Step 3: Gradually add 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is al dente and creamy.
- Step 4: Stir in 1/2 cup grated parmesan, 2 tbsp chopped parsley, and 1 tbsp thyme. Cook for 2 more minutes. Serve immediately with a drizzle of olive oil.
