How to make it

  • In a medium saucepan heat butter over medium heat.
  • Add onions and cook stirring occasionally for 5 minutes.
  • Add rice and toss to coat.
  • Cook 2 minutes stirring constantly until well coated with butter then remove from heat.
  • In a separate saucepan bring broth and wine to simmer.
  • Add 1/2 cup broth mixture to the rice over medium heat and stir until liquid is absorbed.
  • Continue cooking and stirring adding only 1/3 cup warm broth at a time.
  • Let liquid become absorbed before adding more.
  • In a food processor or blender puree spinach and herbs until very fine.
  • Stir the spinach herb mixture into the risotto just before serving.
  • Sprinkle generously with parmesan cheese and pepper.
  • Serve immediately.

Reviews & Comments 5

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  • JamesLJ 7 years ago
    Hi Cat (and anyone else who's made this recipe), I have a question about the final product's appearance: When you look at the dish, do you say, "Hey, that's a green risotto!" or is it more, "Hey, that's a creamy white risotto with green bits mixed in!"? It's pretty important to me that the former be the case. Could you let me know before I actually prepare my variation of this recipe? Thanks!
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    " It was excellent "
    greekgirrrl ate it and said...
    love this recipe...saved
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  • dmiller64116 10 years ago
    Chef - quick question - I've always made risotto as this recipe suggests -- slowly. But on a reality TV restaurant show, they're turning out risotto as an appetizer in 15 minutes! Do you think they're parboiling the rice first or is it possible to get that creamy texture by hurrying the absorption of the liquid?
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  • chefmeow 10 years ago
    Enjoy. We love it and hope your hubby does too.
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  • tpatti 10 years ago
    Oh my gosh, this sounds wonderful. My husband just asked me to make some risotto too. Great timing!
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