Log In

All your food inspiration saved in one place

Log in to your account to save this recipe, or create an account and start building out your cookbook

You can thank us later for this stunner of a weeknight dinner. It's fancy enough for restaurant menus but easy enough to make in the comfort of your own oven.

Herby Oven Risotto with Toasted Walnuts

A creamy, herby, cheesy risotto DOES NOT have to be an arm workout and you don't need to stir for 20 minutes straight to get it right. The flavors here are all so right together; how can butter, cheese, herbs and rice be wrong?

Chef Tip: Those last few minutes of stirring are the key, and don't be concerned if you need to add a little water at the end to keep the risotto creamy. That's ok, you'll just need a little more salt, maybe a hint more Chimi, and another hit of cheese.


  • Olive oil

  • 1 cup arborio rice

  • Salt

  • ½ cup dry white wine

  • Haven's Kitchen Herby Chimichurri

  • 3 cups low-sodium chicken broth, divided

  • 1 cup of finely grated Parmesan (about 1 cup)

  • 2 Tbsp. cold unsalted butter, cut into pieces

  • 1 lemon

  • 1 cup of walnuts, toasted and chopped



Preheat your oven to 350°F and place the rack in the lowest position


Heat a large Dutch oven over medium-high heat. Add a glug of oil and when it shimmers, add in the rice and a pinch of salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add the wine and about ½ pouch of Chimichurri. Bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes


Add 2½ cups of broth. Bring to a simmer, then cover and bake in the oven until liquid is mostly absorbed, 16–18 minutes


Return pot to stove and heat over medium. Add the remaining ½ cup of broth and cook, stirring constantly, until the rice is tender and creamy, about 2 minutes


Remove from the heat and stir in another squeeze of Chimichurri, Parmesan, butter, and the zest of the lemon. Serve topped with the walnuts and enjoy!

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

We're your personal kitchen hotline.

We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust

View All Recipes

More to love


Shopping List

Enter your phone number and we'll text you the shopping list.

Get a convenient list of ingredients to pick up everything you need for this recipe.

By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

Shopping list has been sent!

You're all set to get shopping and cooking.

Your Cart ()

Checkout |  

Free shipping on orders over $50

You haven’t added anything to your cart yet.

Browse Products