Cooking Index - Cooking Recipes & IdeasGreen Risotto Recipe - Cooking Index

Green Risotto

Type: Rice
Courses: Side dish
Serves: 4 people

Recipe Ingredients

2 cups 474mlWater
1   Vegetable stock
2 tablespoons 30mlExtra-virgin olive oil
1 tablespoon 15mlButter
1 tablespoon 15mlOnion - finely chopped (medium)
2 cups 320g / 11ozArborio rice
1/2 cup 118mlDry white wine or dry sherry
1 lb 454g / 16ozTriple washed spinach - chopped
1 cup 40g / 1.4ozBasil leaves - (loosely packed) - chopped or torn
1/2 cup 20g / 0.7ozFlat-leaf parsley - chopped
  Coarse salt - to taste
  Freshly-ground black pepper - to taste
1/4 teaspoon 1.3mlGrated or ground nutmeg
1/2 cup 99g / 3.5ozGrated Parmigiano-Reggiano - (to 2/3)

Recipe Instructions

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 half of 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C13) - from the TV FOOD NETWORK

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