Green Herb Risotto
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 ⓘ
Instructions
- 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.
- Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
- Add leek; saute 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.
Nutrition & Diet Analysis (per serving)
701
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).