Risotto with Chervil

Risotto with Chervil

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  • 45 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 6 People


  • 5 cups (1.25 L) water
  • 2 Knorr Selects ™ Chicken Bouillon Cube (s)
  • 2 Tbsp. (30 mL) olive oil
  • 1/2 onion, chopped
  • 1 2/3 cups (320 g) uncooked arborio rice
  • 1/4 cup (50 mL) dry white wine
  • 2 Tbsp. (30 mL) grated Pecorino Romano cheese
  • 2 Tbsp. (30 mL) butter
  • 2 Tbsp. (30 mL) chopped fresh chervil

  1. Bring water to a boil in a medium saucepan; stir in Knorr Selects™ Chicken Bouillon Cubes until dissolved. Set aside and keep warm.

  2. Heat oil in 3-qt.(3 L) saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.

  3. Pour in just enough broth to cover rice, stirring frequently. Bring to a boil over high heat, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in broth, until liquid is absorbed and rice is tender, about 25 minutes. If needed, stir in additional hot water, 1/2 cup (125 mL) at a time, until rice is tender.

  4. Stir in cheese, butter and chervil. Garnish, if desired, with additional cheese and chervil.

  1. Amount per Serving
Nutritional values Amount per Serving

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