Classic Herb and Parmesan Risotto

Serves 4
Time 40 minutes


2L chicken stock 

6 cloves garlic 

1 brown onion, finely chopped

2 tbsp thyme 

¼ bunch sage 

150g butter

½ cup white wine

2 cups arborio rice

1 cup freshly grated parmesan

350g bocconcini 

goats cheese

1 bunch parsley

1 bunch chives

1 bunch basil, leaves picked


In a stockpot over medium heat, sauté garlic and onions until translucent with extra virgin olive oil.

Add bay leaf and arborio rice to the onions and garlic, and mix to coat with olive oil. 

Sauté 2 minutes.

Add wine and reduce. Add a ladle of stock at a time until reduced. Continue to do this until all stock is gone, and rice becomes thick and softened for about 20 minutes.

Remove from the heat and stir in herbs, butter and parmesan. Fold through the bocconcini and goats cheese, taste and season with salt and pepper.