Herb & Parmesan Risotto Recipe

In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.

In a separate pot, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and cook until they are soft and translucent.

Add the Arborio rice to the pot and stir it around to toast it for a couple of minutes, ensuring the rice grains are well coated in the oil and butter mixture.

Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.

Start adding the simmering vegetable broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be mostly absorbed by the rice before adding more.

Continue adding broth and stirring for about 20-25 minutes, until the rice is tender and creamy. You may not need to use all the broth.

Stir in the chopped parsley, fresh thyme leaves, grated parmesan cheese, and season with salt and pepper to taste. Cook for an additional 2 minutes to melt the cheese and infuse the flavors.

Remove from heat and let the risotto rest for a few minutes before serving. Serve hot, garnished with extra parmesan cheese and fresh herbs if desired.