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Risotto alle Erbe e Niputedda (Catmint and Herb Risotto)

Risotto alle Erbe e Niputedda (Catmint and Herb Risotto) is a traditional Italian recipe for a classic vegetarian dish of rice and mixed herbs with catmint cooked in white wine and vegetable stock until creamy. The full recipe is presented here and I hope you enjoy this classic Italian version of: Catmint and Herb Risotto (Risotto alle Erbe e Niputedda).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

National:
Rating: 4.5 star rating

Tags : National Dish Vegetarian RecipesHerb RecipesVegetable RecipesItaly Recipes

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Ingredients:

1 red onion, finely chopped
2 garlic cloves, finely chopped
10 catmint leaves, finely shredded
10 basil leaves, finely shredded
1/2 tsp dried oregano, crumbled
6 tbsp flat-leaf parsley, finely chopped
150g risotto rice
200ml white wine
vegetable stock, hot
Parmesan cheese shavings, to garnish
6 tbsp olive oil

Method:

Add a little oil to a frying pan and use to fry the garlic and red onion for about 5 minutes, or until soft. Add the rice and cook for 2 minutes, stirring frequently to coat in the oil. Pour in the white wine, bring to a simmer and continue cooking until almost all the liquid has evaporated. Now add a ladleful of the stock.

Cook, stirring occasionally, until the liquid has evaporated. Add more stock and allow to evaporate in this manner until the rice is soft and the risotto is creamy. Take off the heat and stir in all the herbs, stirring to combine. Turn the resultant risotto into a serving bowl, garnish with Parmesan shavings and bring to the table.