Herb Risotto

In a blender or food processor, blend herbs, garlic, and butter. Blend until a thick paste forms. Set aside.

Heat chicken stock in a sauce pot until warm or slightly simmering.

In a heavy, large skillet or dutch oven, heat olive oil over medium heat. Add onion and saute until translucent. Add rice and stir around. Let it toast and brown for about 3 minutes. If the mixture is dry at this point, add an extra drizzle of olive oil. Add wine and simmer until the rice has absorbed most of the wine. Slowly add the warmed stock, a ladle or two at a time. Stir constantly. Once the rice has absorbed the stock, add more. Repeat this process until the rice is chewy and creamy in texture with a little bite to it.

Once rice is cooked, add parmesan cheese and herb paste. Mix to combine.

Serve a nice pile with a few kebabs on top.