Dinner for 6

Fresh Herb Risotto

Name: Fresh Herb Risotto
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 cups chicken or vegetable stock; 8 tbsp salted butter; 1 large shallot; 4 cloves garlic; 1 1/2 cups arborio rice; 3/4 cup dry white wine; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 3/4 cup finely chopped fresh herbs; 1/2 cup freshly grated parmesan cheese (optional); 1 1/2 tsp kosher salt; 1 tsp freshly cracked black pepper (optional)

$6.98for 460 minServes 6

This creamy risotto cooks arborio rice slowly with warm stock, white wine, lemon, fresh herbs, and optional parmesan.

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth, 50 oz$0.07/oz typical	50 oz	$3.49Typical price
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Leeks and shallots, 0.2 lb$3.49/lb typical	0.2 lb	$0.68Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.30Typical price
	Wild, 9.75 oz$0.15/oz typical	9.75 oz	$1.46Typical price
	Lemons and limes, a little$0.60 each typical	a little	$0.03Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.56Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
Total for the servings shown		$10.48

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Wine, beer and spiritsSalt and pepper

Not included in the cost.

60 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Italian Vegetarian Budget Family Lunches Dinners Back to school

Typical price

$1.75 per serving$6.98 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

6 cups chicken or vegetable stock
8 tbsp salted butter
1 large shallot
4 cloves garlic
1 1/2 cups arborio rice
3/4 cup dry white wine
1 tsp lemon zest
1 tbsp fresh lemon juice
3/4 cup finely chopped fresh herbs
1/2 cup freshly grated parmesan cheese (optional)
1 1/2 tsp kosher salt
1 tsp freshly cracked black pepper (optional)

Steps

Warm the stock in a medium saucepan over low heat and keep it hot.
Melt 4 tablespoons butter in a 4-quart pot over medium heat, then cook the shallot and garlic for 4 minutes.
Stir in the rice and toast it for 2 minutes, then add the wine and cook until nearly absorbed, about 3 minutes.
Add the hot stock 1 cup at a time, stirring often and waiting until each cup is absorbed before adding more, about 25 minutes.
Stir in the remaining butter, lemon zest, lemon juice, herbs, salt, pepper, and parmesan.
Rest the risotto for 5 minutes, then stir once before serving.