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Cooking 101
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
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!
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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