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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This risotto has a wonderful, fresh taste. Using arborio rice results in a lovely creamy dish. Ingredients:
1 1/2 cups loosely packed fresh baby spinach leaves |
1/2 cup loosely packed fresh basil leaf |
1/2 cup loosely packed fresh italian parsley |
2 tablespoons unsalted butter, room temperature |
1 garlic clove, sliced |
2 cups low sodium chicken broth |
2 1/2 cups water |
3 tablespoons extra virgin olive oil, divided |
1 medium leek, thinly sliced (white and pale green parts only) |
1 1/2 cups short-grain rice (such as arborio) or 1 1/2 cups medium grain rice |
1/2 cup dry white wine |
1/4 cup freshly grated parmesan cheese, plus additional for serving |
Directions:
1. Blend first 5 ingredients in processor until thick paste forms.
2. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
3. Reduce heat to very low; cover to keep warm.
4. Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
5. Add leek; sauté until soft, stirring often, about 10 minutes.
6. Add rice; stir until heated through, about 3 minutes.
7. Add wine; simmer until absorbed, stirring often.
8. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
9. Cover; remove from heat.
10. Let stand 3 minutes.
11. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
12. Season to taste with salt and pepper.
13. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
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