This risotto has a wonderful, fresh taste. Using arborio rice results in a lovely creamy dish.
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- 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
- 1Blend first 5 ingredients in processor until thick paste forms.
- 2Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
- 3Reduce heat to very low; cover to keep warm.
- 4Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
- 5Add leek; sauté until soft, stirring often, about 10 minutes.
- 6Add rice; stir until heated through, about 3 minutes.
- 7Add wine; simmer until absorbed, stirring often.
- 8Add 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.
- 9Cover; remove from heat.
- 10Let stand 3 minutes.
- 11Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
- 12Season to taste with salt and pepper.
- 13Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
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Nutritional Facts for Green Herb Risotto
Serving Size: 1 (295 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 500.8
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 6.4 g
- Cholesterol 20.7 mg
- Sodium 155.6 mg
- Total Carbohydrate 66.3 g
- Dietary Fiber 3.2 g
- Sugars 1.5 g
- Protein 10.8 g