Olive Garden Herbed Risotto

Total Time
Prep 15 mins
Cook 30 mins

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

Ingredients Nutrition


  1. Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
  2. Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness.
  3. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.
Most Helpful

This was a wonderful risotto recipe. A slight twist on my normal recipe, and I ended up using fresh parsley and basil, but dried oregano...it was absolutely delicious!

Cook4_6 September 18, 2011

This was great! I used my rice cooker instead of making a risotto, and it still tasted great. I used fresh herbs and omitted the wine because I ran out. I plan to try it as a risotto at some point, though.

yellow_apple30 October 05, 2009