Photo: Green Risotto Recipe
Ingredients
- 2 cups water
- 1 quart vegetable stock
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cups arborio rice
- 1/2 cup dry white wine or dry sherry
- 1 pound triple washed spinach, chopped
- 1 cup loosely packed basil leaves, chopped or torn
- 1/2 cup flat-leaf parsley, a couple of handfuls, chopped
- Coarse salt and freshly ground black pepper
- 1/4 teaspoon nutmeg, grated or ground
- 1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Directions
Bring water and stock to a boil, then reduce heat to low to keep warm.
In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.
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By mrsphoenix1975
Boston, MA
on September 10, 2011
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I thought this was a pretty good recipe. I did not have vegetable stock on hand so I used chicken stock and I think it gave it a good flavor. I found this to be easy to make and it was tasty. Not the best thing I have ever eaten but good enough that I would make it again. Next time I will try a Marsala wine to see what unique flavor it will bring.
By sebinengland_77...
Brooklyn, NY
on April 05, 2009
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Another recipe with a list of ingredients which would appear not to go well together (basil in a risotto?!. However, I did find this quite tasty and one of her more healthy recipes.
By yelloflwr25_5182376
Manchester, CT
on March 09, 2009
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This recipe was okay, but only after I made some adjustments! I cut out the water and used only chicken stock. Cut the basil in half and added some blanched asparagus. Started out with some sauteed garlic and shallots to give it a bit more flavor and added a knob of butter and goat cheese at the end. Also gave it a shot of balsalmic syrup to round it off just before serving.
Read all 27 reviews