Risotto with Chervil

Name: Risotto with Chervil
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 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

Check out the recipe for our Risotto with Chervil, view the full recipe instructions here and give it a try today!

45 MINS

Cooking Time
10 MINS

Prep Time
6 People

Serves

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

Bring water to a boil in a medium saucepan; stir in Knorr Selects™ Chicken Bouillon Cubes until dissolved. Set aside and keep warm.
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.
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.
Stir in cheese, butter and chervil. Garnish, if desired, with additional cheese and chervil.