Name: Green Herb Risotto
Yield: Makes 4 to 6 servings
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

To turn this starter into a main course, top it with skewers of grilled shrimp.

Recipe information

Yield
Makes 4 to 6 servings

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

Preparation

Step 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.
Step 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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes