Risotto with Spring Herbs

Remove the skin from the shallots and garlic and dice finely. Sauté in a saucepan with olive oil, add the risotto rice and sauté as well.

Then extinguish with white wine, gradually pour in hot clear soup. The long grain rice should always be covered with liquid and make light. After 12 to 15 min the long grain rice is soft and still has bite.

Stir in butter and freshly grated parmesan, season with salt and pepper.

Rinse, dry and chop the kitchen herbs. Mix the kitchen herbs into the risotto and bring to the table.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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