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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rosemary Risotto

Source: dLife

Creamy rice with the fresh flavors of rosemary, sage, parsley, and basil.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	318.0

Total Carbs	31.7 g

Dietary Fiber	1.0 g

Sugars	1.3 g

Total Fat	15.1 g

Saturated Fat	3.6 g

Unsaturated Fat	1.4 g

Potassium	107.4 mg

Protein	7.5 g

Sodium	97.2 mg

Dietary Exchanges 15.1 Fat, 0.2 Vegetables, 0.5 Meat, 1.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 tbsp fresh sage 3.0
3 tbsp fresh rosemary 3.0
3 each parsley sprigs 3.0
3 tbsp fresh basil 1.5
1 1/2 quart cold water 5.0
5 tbsp extra virgin olive oil 0.5
0 1/2 each medium onions 1.0
1 cup Rice, arborio, white, dry 1.0
1 cup white wine 0.5
0 1/2 cup grated parmesan cheese, low sodium 1.0
1 tsp salt and pepper

Directions

Using butcher's twine, tie one stem each of sage, rosemary, parsley, and basil together. Put the stems in a saucepan with 1 1/2 quarts of water and bring to a boil. Chop remaining herbs.
Remove from the heat and let sit in the warm water for 30 minutes. Then strain and bring back to a low simmer.
Put the chopped onions, 3 tablespoons of olive oil, 1 teaspoon of salt, and a pinch of pepper in a saucepan and cook for 1 minute.
Add the rice, wine, and chopped herbs. Stir every 15 seconds until the wine is absorbed.
Once the wine has been absorbed, add the stock 1/2 cup at a time and stir frequently.
After 1/2 cup of the stock is absorbed add another 1/2 cup. Continue until about 3 cups of stock have been added.
Continue to add stock until the rice is no longer hard and starchy.
When the risotto is cooked it should look like thick oatmeal. Remove from the heat and mix in the parmesan cheese and 2 tablespoons of olive oil.
Let sit for 2 minutes and stir just before serving. Season with salt and pepper.