Ingredients:
- 2 cups fresh herbs, finely chopped , such as parsley , tarragon , chives, chervil, dill, basil, chives and arugula (4 cups leaves)
- kosher salt , to taste
Directions:
- Put stock into a saucepan, and bring it to a simmer on the stove, with a ladle near the pot.
- Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle.
- Add the wine and cook, stirring, until it is absorbed.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
- When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
- Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.89 Kcal (1549 kJ) | ||
| Calories from fat | 96.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 16% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 467.32mg | 19% | |
| Potassium | 68.2mg | 1% | |
| Total Carbs | 49.7g | 17% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 10.37g | 21% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 158.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 78.66 Kcal (329 kJ) | ||
| Calories from fat | 20.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 16% | |
|---|---|---|---|
| Cholesterol | 1.56mg | 2% | |
| Sodium | 99.37mg | 19% | |
| Potassium | 14.5mg | 1% | |
| Total Carbs | 10.57g | 17% | |
| Sugars | 0.23g | 4% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 2.2g | 21% | |
| Vitamin C | 0.6mg | 5% | |
| Calcium | 33.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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