Olive Garden Herbed Risotto Recipes

OLIVE GARDEN HERBED RISOTTO

Olive Garden Herbed Risotto image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth or 5 cups vegetable broth
2 tablespoons butter
1/2 cup parmesan cheese
salt and black pepper, to taste
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
1 tablespoon fresh oregano, chopped or 1 teaspoon dry oregano
1 tablespoon fresh basil, chopped or 1 teaspoon dry basil
salt and black pepper, to taste
fresh parsley, chopped (garnish)

Steps:

Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness.
Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.

Nutrition Facts : Calories 574.7, Fat 25, SaturatedFat 8.3, Cholesterol 26.3, Sodium 1179, Carbohydrate 63.9, Fiber 2.6, Sugar 2.1, Protein 16.2

OLIVE GARDEN RISOTTO ALA PAESANA

Olive Garden Risotto Ala Paesana image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth or 5 cups vegetable broth
2 tablespoons butter
1/2 cup parmesan cheese
salt & pepper, to taste
fresh parsley, chopped (garnish)

Steps:

Heat oil, add onions and cook 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add broth until rice is creamy and cooked al dente.
Turn off heat. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl. Garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.

Nutrition Facts : Calories 573.4, Fat 24.9, SaturatedFat 8.3, Cholesterol 26.3, Sodium 1189.1, Carbohydrate 63.8, Fiber 2.4, Sugar 2.1, Protein 16

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