Green Herb Risotto

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups loosely packed fresh baby spinach leaves
• 1/2 cup loosely packed fresh basil leaf
• 1/2 cup loosely packed fresh italian parsley
• 2 tablespoons unsalted butter, room temperature
• 1 garlic clove, sliced
• 2 cups low sodium chicken broth
• 2 1/2 cups water
• 3 tablespoons extra virgin olive oil, divided
• 1 medium leek, thinly sliced ( and pale green parts only)
• 1 1/2 cups short-grain rice (such as arborio) or 1 1/2 cups medium grain rice
• 1/2 cup dry wine
• 1/4 cup freshly grated parmesan cheese, plus additional for serving

Recipe

• 1 blend first 5 ingredients in processor until thick paste forms.
• 2 bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
• 3 reduce heat to very low; cover to keep warm.
• 4 heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
• 5 add leek; sauté until soft, stirring often, about 10 minutes.
• 6 add rice; stir until heated through, about 3 minutes.
• 7 add wine; simmer until absorbed, stirring often.
• 8 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.
• 9 cover; remove from heat.
• 10 let stand 3 minutes.
• 11 uncover; stir in herb paste, 1/4 cup parmesan cheese, and 1 tablespoon olive oil.
• 12 season to taste with salt and pepper.
• 13 serve immediately in warm bowls, passing additional parmesan cheese alongside.