Green Risotto

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Hearty Fare

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
22 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 22 min
Total:: 27 min

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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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Comments & Reviews

recipe Green Risotto
stacey Brooklyn, NY 04-05-2009
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Gotta give ray ray credit...
Rated: 4 stars out of 5

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.Read more
recipe Green Risotto
Corey Westbrook, CT 03-09-2009
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Needs some doctoring...
Rated: 3 stars out of 5

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 more
recipe Green Risotto
Jessica San Francisco, CA 01-24-2009
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Spinach-y - make changes!
Rated: 3 stars out of 5

This was very spinachy and made a lot more than 4 servings for some reason. we added garlic, and salt and pepper. More cheese... and used chicken broth. It was good but not fantasticRead more
recipe Green Risotto
lauren arlington, VA 01-15-2009
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Not very flavorful
Rated: 3 stars out of 5

I ended up adding a lot of salt and pepper once I finished making this dish...and it still wasn't that great.
recipe Green Risotto
Helmi Hayward, CA 01-14-2009
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Green Risotto oh so good
Rated: 3 stars out of 5

I aways make Risotto with what I have in the house, did not have fresh parsley or bayleaves, used low fat chicken stock, had... lots of spinach in the salad bag and at the end I sprinkled gorgonzola cheese that melted into the rice. Don't cook the cheese....especially not the grated , used Percerino Romano.That added a totally different dimension, and there is nothing bland about this. When you serve this with any kind of lamb chops, it is a wonderful change from the traditional creamed spinach and potatoes and a lot less time, but more like a 45 minute meal. HelmiRead more
recipe Green Risotto
Anonymous 07-24-2008
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Not as easy as she claims it to be
Rated: 2 stars out of 5

I have found in all hers they are in no way as easy as she says they are.