Spinach & Herb Risotto (Fine Cooking)
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Spinach & Herb Risotto (Fine Cooking)
  Spinach    Risotto    Italian    Rice    Herbs  
Last updated 6/12/2012 1:24:29 AM. Recipe ID 58029. Report a problem with this recipe.
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      Title: Spinach & herb risotto (fine cooking)
 Categories: Italian, Rice
      Yield: 2 Servings
    3/4 c  Spinach leaves; densely
           -packed, stemmed
    1/4 c  Mixed flat leaf parsley,
           Tarragon leaves
    1/4 c  Chicken stock, as needed
           FOR THE RISOTTO
      3 c  Chicken or vegetable stock;
           -more if needed
      3 tb Butter
      1 c  Arborio rice
    1/2 c  Onion; diced
    1/2 c  Dry white wine
           Salt to taste
      2 tb Parmegiano-reggiano cheese;
           -freshly grated
  Prepare the spinach and herb pesto - Put the spinach and herbs in a
  food processor or a blender. Process, adding a little stock to loosen
  if needed, until well combined.  The pesto  should resemble a very
  thick soup. Set aside.
  Make the risotto - Bring the stock to a boil; reduce to a simmer.  In
  a medium, heavy gauge saucepan over medium high heat, melt 2
  tablespoons of the butter.  Stir in the rice, toasting just until it
  starts to sizzle and pop, about 1 minute.  It should not color.  Add
  the onion, stirring constantly, and cook until translucent, 1-2
  minutes. Stir in the wine. When almost all the liquid has
  disappeared, after about 1 minute, add just enough hot stock to cover
  the rice. Lower the heat to maintain a vigorous simmer; stir
  occasionally. When the stock is almost gone, again add enough stock
  to cover the rice, along with a pinch of salt. Check the risotto
  every 3 or 4 minutes, giving an occasional stir to make sure it isn't
  sticking to the bottom of the pan, adding just enough stock to cover
  the rice when the liquid has almost disappeared.  Continue this way
  until the rice is just al dente, about 20 minutes total cooking time.
  Bite into a grain; you should see a white pin-dot in the center. Take
  the risotto off the heat.  Add the remaining 1 tablespoon butter.
  Stir in half of the herb pesto (freeze the rest for another time) and
  the cheese. Stir vigorously for a few seconds.  The risotto should be
  moist and creamy, not runny. Add more stock to loosen the risotto if
  you like, and more salt to taste , if needed. Serve immediately.
  Contributor:  "Fine Cooking" - 5/98

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Recipe ID 58029 (Apr 03, 2005)

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