A delicious and very pretty dish. We had to make a few adjustments… substituted onion for leek (which are quite expensive around these parts!), and left out the parsley completely (we’re not big fans of parsley). Still delicious and definitely something we’ll make again… that is if our basil plant doesn’t die before then (it’s not looking to good at the moment… thank goodness cooking doesn’t involve keeping anything alive).
Summer Herb Risotto
Makes 4-6 servings. Recipe from Bon Appetit.
1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh Italian parsley leaves
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, sliced
2 cups low-salt chicken broth
2 1/2 cups water
3 tablespoons extra-virgin olive oil, divided
1 medium leek (white and pale green parts only), thinly sliced
11/2 cups short-grain rice (such as arborio) or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese plus additional for serving
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; sautÃ© 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.