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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To turn this starter into a main course, top it with skewers of grilled shrimp. Ingredients:
1 1/2 cups (loosely packed) fresh baby spinach leaves |
1/2 cup (loosely packed) fresh basil leaves |
1/2 cup (loosely packed) fresh italian parsley leaves |
2 tablespoons (1/4 stick) unsalted butter, room temperature |
1 garlic clove, sliced |
2 cups low-salt chicken broth |
2 1/2 cups water |
3 tablespoons extra-virgin olive oil, divided |
1 medium leek (white and pale green parts only), thinly sliced |
1 1/2 cups short-grain rice (such as arborio) or 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. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
2. Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. 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. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
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