Thyme and Rosemary Risotto

OH LCBO, what wonderful things you supply.

On my last visit to the local liquor store I picked up this season’s issue of Food and Drink, the LCBO’s quarterly food magazine.  After flipping though all the recipes I came across a delicious looking Walnut-Herb Risotto that I knew I had to try.

To be honest, before trying this recipe I had never made risotto, nor had I eaten it.  The risotto’s picture in the magazine  just looked so enticing, it felt like a good idea to try.

In the end, I really enjoyed the combination of fresh herbs, the creaminess of the rice/cheese, and the crunch of the walnuts. To be fair, I am pretty sure I did under-cook the rice as it was still a little crunchy when I sat down to devour the dish.    On the upside, the recipe is gluten-free and in theory isn’t too hard to prepare. It is a little pricey as you have to purchase all the fresh herbs and Arborio rice specifically for the dish, but if cooked properly it is definitely worth the splurge.

Recipe Below

  • 1 T Olive Oil
  • 1 t Butter
  • 1 Onion, diced
  • 2 cups Arborio Rice
  • 1 carton, chicken broth (ensure its gluten-free if you are celiac)
  • 1/2 cup Water
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup Walnuts
  • 1 t Fresh Rosemary, chopped
  • 2 t Thyme, chopped
  1. Melt butter and heat oil in a medium sauce pan
  2. Add onion, and cook until translucent
  3. Add rice and stir well
  4. Meanwhile, in a small sauce pan, heat chicken broth and water
  5. One ladleful at a time, add the hot broth to the rice
  6. Stir until almost absorbed and repeat
  7. When all the broth has been added, remove from heat before all the liquid is absorbed
  8. Mix in cheese, walnuts and herbs
  9. Serve and enjoy
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One response to “Thyme and Rosemary Risotto

  1. Pingback: Kitchen Sink Risotto or How I’ve learned to embrace my carb loving habits | The Savoury Starving Student·

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