Herb risotto

Simple sophistication

Rich, creamy and satisfying, serve as an opulent side, or even
the main dish.

Cooking at home with Executive Chef Ryan Flaherty

Follow along as Executive Chef Ryan Flaherty of The Byerley shows you how to make his delicious Herb Risotto from the Peter Rowland kitchen. Watch the video and find the recipe below.


  • 2 x Shallot
  • 1 x Garlic clove
  • 2 x Thyme sprigs
  • 800ml Chicken stock / Vegetable stock
  • 100g Parmesan
  • 50g Mascarpone
  • 50g Butter
  • 300g Arborio rice
  • 5 x Tarragon sprigs
  • 1/4 bunch Chives chopped
  • 1/4 bunch Chervil chopped
  • 1/3 bunch Basil picked
  • 100ml White wine
  • 100ml Verjus


  1. Slice shallots finely with garlic, sauté in a pan with thyme on low heat for 4 minutes then add rice and "crack".
  2. Sauté on medium for 2 minutes then add white wine/verjus and cook until reduced.
  3. Slowly Add 500ml stock and cook out until all is absorbed. Be sure to add only 1/3 of the stock at a time.
  4. Set rice aside to cool spreading out thinly and leave until needed (can keep in fridge for 2 days).

Reheating / finishing

  1. Add rice to a small sauce pan with ½ of the remaining stock (150ml) and simmer on medium/low heat as the stock absorbs, then add the last ½ (150ml) of the stock
  2. When all stock is absorbed, taste the rice. If it’s just about cooked, remove from heat to finish. If it’s still a bit raw, add a little more stock and keep cooking, then remove from heat.
  3. Now add butter, mascarpone, parmesan and work in with a wooden spoon and as all the fats melt from the heat it will go a little thin, just keep working it and as it cools a touch it should thicken beautifully.
  4. Add all the herbs stir through lightly and season to taste.

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