Recipe

Green Risotto Recipe

	Chefmeow / All my dishes 2 years, 5 months ago This is so tasty. Goes great with chicken and pork. Prep:10m Cook:20m Servings:6	Chefmeow
	easy elegant unique risotto pasta rice onion wine spinach herbs parmesan cheese

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Fans

greekgirrr

Ingredients

4 tablespoons unsalted butter

1/2 cup finely chopped white onion

2 cups uncooked Arborio rice

6 cups chicken broth very lightly salted

1/4 cup dry white wine

5 ounces frozen chopped spinach thawed drained and wrung dry in cloth

2 tablespoons finely minced fresh parsley

2 tablespoons minced fresh chives

4 large fresh basil leaves

1/4 cup freshly grated parmesan cheese

1 teaspoon freshly ground black pepper

Directions

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.

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Comments

tpatti 2 years, 5 months ago said:
Oh my gosh, this sounds wonderful. My husband just asked me to make some risotto too. Great timing!

chefmeow 2 years, 5 months ago said:
Enjoy. We love it and hope your hubby does too.

dmiller64116 2 years, 5 months ago said:
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?

greekgirrrl 1 year, 9 months ago said:
Love this recipe...saved

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