Risotto with Spinach and Basil
(Risotto con Spinaci e Basilico)
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 Italian 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, passing additional Parmigiano cheese alongside. Makes 4 to 6 servings.