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Risotto with Mixed Herbs

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Risotto with Mixed herbs in a bowl with lemon and sage

Risotto with Mixed Herbs ~ a creamy risotto is a welcome meal in any season, but when you infuse it with lots of fresh herbs from the garden it’s a special treat!  This is an easy vegetarian side dish or light meal that’s also naturally gluten free.

Risotto with Mixed herbs in a bowl with lemon and sage

One of the first things I did after we moved in was to get a little herb patch started out back.  Once it gets established it will help me cut down on so many last minute trips to the store.  It seems like every time I have store bought herbs around most of them end up going to waste.  I haven’t found the secret to storing them past the first day.

I planted the mint in a pot under a shady tree where it can’t get out of control and take over the rest of the patch.  I usually plant peppermint and spearmint, and use them all summer long in drinks, Mediterranean food, and salads.

The rest are planted in the only spot in the backyard sunny enough for them.  The thyme, rosemary and oregano are perennials and will grow throughout the year, but the basil, cilantro and parsley will periodically go to seed.  I’ll keep popping in new plants throughout the growing season.  It’s a huge help to have fresh herbs available like this and probably makes the biggest single difference I can think of in the quality of my cooking.

But until they get established I’ll still be picking up my herbs at the farmer’s market.  For this risotto I used equal amounts of sage, chives, parsley, thyme and basil.  About a 1/2 cup of finely chopped herbs in total.

I used the mini processor to get them really finely chopped, but you can do it by hand.

Don’t think of this as a time consuming side dish, think of it as a simple elegant dinner.  Upgrade to a slightly better wine and make a salad to go with it.  Don’t worry, there’s plenty of mascarpone and Parmesan cheese in this risotto, so you won’t be roughing it.

If you’ve got dinner guests on a vegetarian or gluten free diet, this is a perfect dish to serve.

Notes: I like to use a silicone spatula for stirring the risotto, it helps keep the rice from sticking to the bottom of the pan, and makes the whole process a little easier.

Also try ~

Risotto with Mixed Herbs
Rate this recipe
3 ratings

Category: main course, side dish

Cuisine: Italian

Servings: serves 4

Risotto with Mixed herbs in a bowl with lemon and sage


  • 4 cups chicken stock
  • 2 cups water
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 yellow onion, minced
  • 1 cup arborio rice
  • 1/2 cup sherry or dry white wine
  • 1/2 cup mixed minced herbs
  • juice of 1 lemon
  • 4 oz (1/2 an 8 oz container) mascarpone cheese (an Italian cream cheese)
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • salt
  • fresh cracked pepper


  1. Put the stock and water in a saucepan and bring to a simmer over medium heat.
  2. Heat the butter and olive oil in a large stock pot or Dutch oven.  Saute the onion for several minutes until translucent.
  3. Add the rice and saute for a few more minutes.
  4. Pour in the Sherry or wine and cook until the liquid is absorbed.
  5. Add the broth, about 1/2 cup at a time, and stir the rice until the liquid is absorbed between each addition.
  6. Keep adding the broth and stirring for about 30 minutes.  Test the rice for doneness.  Mine usually takes about 30 to 40 minutes, and uses every drop of broth.
  7. When you add your last bit of broth, add the lemon juice and herbs as well.
  8. When the risotto is done, take it off the heat and stir in the mascarpone and Parmesan cheeses.
  9. Season with salt and lots of cracked pepper and serve with more grated Parmesan on the side.


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    Leave a Reply

  • Reply
    A Trifle Rushed
    May 22, 2012 at 1:34 pm

    It sounds scrumptious, I’ve just made some chicken stock, which I can use. I think a herb risotto will be perfect this week as summer has at last arrived here

    • Reply
      June 19, 2018 at 9:22 am

      It’s the perfect way to welcome spring!

  • Reply
    May 22, 2012 at 1:29 pm

    This looks fantastic! I love all the herbs. They are my favorite part of having a garden!

  • Reply
    Inside a British Mum's Kitchen
    May 22, 2012 at 1:17 pm

    How delicious – I love risotto and have been meaning to make it. Our rosemary also came back this year – I suppose as a result of the mild winter – aren’t fresh herbs just the best!
    Mary x

  • Reply
    May 22, 2012 at 11:31 am

    Beautiful Sue. I love risotto and I like the addition of herbs too. It brightens everything up, doesn’t it? Good luck with your herb garden. It looks lovely and I’m sure it will serve you well!

  • Reply
    From Beyond My Kitchen Window
    May 22, 2012 at 11:11 am

    I love how delicious and creamy risotto is. I also have an herb container and find it so easy to go out and snip away when I need something fresh.

  • Reply
    May 22, 2012 at 1:59 am

    You have rosemary that comes back???? I have an oregano bush. Does that count? I must do a spring risotto – your herbs are calling to me. Your photo makes me want to pull up a chair.

  • Reply
    May 22, 2012 at 1:26 am

    this looks so great! I’ve always wanted to plant herbs like that so I could have fresh herbs to cook with all the time. Yours look amazing!

  • Reply
    Tricia @ saving room for dessert
    May 21, 2012 at 4:54 pm

    This looks so creamy and rich. Yum! I love your garden photos. Everybody looks so healthy. I can’t believe how fast you have settled in. Have a great week and thanks for another recipe to add to my growing pile!