Angela's Italian Recipe for Risotto with Spinach and Basil

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.

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