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Risotto with Herbs
Risotto with Herbs
(Risotto alle Erbe)
 
 
Ingredients:
 
1 and 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh parsley leaves
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, sliced
2 cups chicken broth
2 and 1/2 cups water
3 tablespoons extra virgin olive oil, divided
1 medium leek (white and pale green parts only), thinly sliced
1 and 1/2 cups short-grain rice (such as arborio) or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmigiano cheese plus additional for serving

Directions:
 
Blend first 5 ingredients in processor until thick paste forms.
 
Bring broth and 2 and 1/2 cups water to simmer in saucepan over medium heat.
 
Reduce heat to very low; cover to keep warm.

Heat 2 tablespoons olive oil in heavy medium saucepan over medium-low heat.

Add leek; saute 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 Parmigiano cheese, and 1 tablespoon olive oil.

Season to taste with salt and pepper.
 
Serve immediately in warm bowls. Serves 4 to 6.

That's it!
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