Green Herb Risotto

Submitted by Juenessa

"This risotto has a wonderful, fresh taste. Using arborio rice results in a lovely creamy dish."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4-6

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.