Olive Garden Herbed Risotto
Elevate your home-cooked meals with this creamy and indulgent Olive Garden Herbed Risotto, a restaurant-worthy dish that’s perfect for any occasion. This classic Italian-inspired recipe features tender Arborio rice simmered to perfection in a rich broth, infused with dry white wine for depth, and finished with freshly grated Parmesan cheese for a luxuriously creamy texture. A medley of fresh herbs—parsley and thyme—adds a burst of aromatic flavors, while a hint of optional lemon zest adds a bright, zesty twist. With just 10 minutes of prep and simple step-by-step instructions, this elegant side dish is surprisingly easy to prepare yet impressive enough to serve at dinner parties. Whether paired with grilled chicken, seafood, or enjoyed on its own, this herbed risotto is a comforting, flavor-packed crowd-pleaser your family and friends will adore.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest (optional)
Instructions
Heat the chicken or vegetable broth in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the Arborio rice to the skillet and stir to coat the grains with the oil and butter mixture. Cook for about 2 minutes, allowing the rice to become slightly toasted.
Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the warm broth one ladleful (about 1/2 cup) at a time to the rice. Stir frequently and allow the liquid to be mostly absorbed before adding the next ladleful. Repeat this process until the rice is creamy and tender, about 20-25 minutes.
Once the rice is cooked to your desired creaminess, remove the skillet from the heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and combined.
Mix in the fresh parsley, thyme, salt, and black pepper. If desired, add the lemon zest for a bright flavor boost.
Taste and adjust seasoning as needed. Serve the herbed risotto immediately, garnished with additional fresh herbs and Parmesan if desired.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 7184 mg | 312% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 825 mg | 63% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
