Herb risotto

Herb risotto

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 339 kcal
, Fat: 12 g
, Carbohydrate: 48 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp olive oil
1 shallot, finely chopped
240g risotto rice (e.g. Carnaroli)
1dl white wine
2tbsp thyme, finely chopped
2tbsp oregano, finely chopped
½ organic lemon, use grated zest only
5dl vegetable bouillon, hot
4tbsp Mascarpone
2tbsp grated Parmesan
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How it's done


Heat the oil in a pan, sauté the shallot for approx. 2 mins. Add the rice, cook while stirring until translucent. Pour in the wine and reduce almost completely. Add the herbs and lemon zest. Add the bouillon little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the mascarpone and parmesan.

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