Risotto with fresh garden herbs & a Challenge

I made this risotto last week.  I've heard about risotto and it sounded simply dreamy.  So I tried my hand.  I think I did alright.  It was creamy and flavorful.  I think I would like to try risotto again, but with some different flavors. If you have grown some herbs this would be a perfect dish for you to try.  Here is the challenge for all Anderson Appetite readers: Try a new recipe, Take a picture, Post it all Here, good or bad, delicious or disastrous.  Come on people, I KNOW you can cook.

6 cups chicken or vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

1/4 teaspoon salt

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup chopped fresh herbs, such as basil, chives, parsley, thyme, sage and rosemary

1/2 cup freshly grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon freshly ground black pepper

Place broth in a saucepan. Bring to a boil. Reduce to a simmer and cover.

Heat oil in a large saucepan over medium heat. Add onion and salt. Cook, stirring occasionally, until onions are soft, about 6 minutes. Stir in rice and cook 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.

Add wine and bring to a boil, stirring until most of the wine is absorbed. Add 2 cups hot broth. Bring to a gentle simmer and cook, stirring every few minutes until most of the liquid is absorbed, 7 to 9 minutes. Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.

Stir in fresh herbs and cook 1 minute. Remove pan from heat and stir in Parmesan cheese, lemon zest and pepper. Serve immediately.

Servings » 8

Source » Rebecca Brenner, Park City Holistic Health