This is so tasty. Goes great with chicken and pork.
Ingredients:
4 tablespoons unsalted butter
1/2 cup finely chopped white onion
2 cups uncooked arborio rice
6 cups chicken broth very lightly salted
1/4 cup dry white wine
5 ounces frozen chopped spinach thawed drained and wrung dry in cloth
2 tablespoons finely minced fresh parsley
2 tablespoons minced fresh chives
4 large fresh basil leaves
1/4 cup freshly grated parmesan cheese
1 teaspoon freshly ground black pepper
Directions:
1. In a medium saucepan heat butter over medium heat. 2. Add onions and cook stirring occasionally for 5 minutes. 3. Add rice and toss to coat. 4. Cook 2 minutes stirring constantly until well coated with butter then remove from heat. 5. In a separate saucepan bring broth and wine to simmer. 6. Add 1/2 cup broth mixture to the rice over medium heat and stir until liquid is absorbed. 7. Continue cooking and stirring adding only 1/3 cup warm broth at a time. 8. Let liquid become absorbed before adding more. 9. In a food processor or blender puree spinach and herbs until very fine. 10. Stir the spinach herb mixture into the risotto just before serving. 11. Sprinkle generously with parmesan cheese and pepper. 12. Serve immediately.
