Green Herb Risotto Recipes

GREEN HERB RISOTTO

Steps:

• 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.
• 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.

GREEN RISOTTO

Steps:

• 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.