← Back to Search Results
Italian
Green Risotto

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This is our favorite risotto.

Yield: 6 servings

Ingredients

  • 1/3 cup finely minced scallions
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 cup rice, preferably Arborio rice
  • 2 garlic cloves, minced
  • 3 to 4 cups chicken broth, simmering
  • ½ cup loosely packed fresh basil leaves
  • 1½ cup loosely packed fresh spinach leaves
  • ½ cup loosely packed parsley leaves, preferably Italian
  • ¼ cup freshly grated parmesan cheese, plus additional for the table
  • Salt and freshly ground black pepper to taste

Directions

• 1. Saute the scallions in 1 tablespoon of the butter and the oil in a 2-quart saucepan over medium heat until softened, about 5 minutes. Add the rice and garlic; cook over medium heat until the rice is opaque and pearl-like, about 3 minutes.

• 2. Add the hot broth, ½ cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more.

• 3. While the risotto is cooking, blend together the basil, spinach, parsley, and remaining 2 tablespoons butter in a food processor.

• 4. Continue adding broth ½ cup at a time to the risotto until the rice is cooked but still al dente, or firm to the bite. (All the broth may not be needed.) Stir in the herb butter, ¼ cup Parmesan, the salt, and pepper. Serve immediately. If desired, pass additional Parmesan at the table.


© 1991 Bonnie Tandy Leblang and Joanne Lamb Hayes
 

Nutritional Information

Nutrients per serving (% daily value)

278kcal (14%)
76mg (8%)
11mg (18%)
124mcg RAE (4%)
253mg
25mg
7g
2g
1g
32g
23mg (8%)
537mg (22%)
5g (27%)
13g (20%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • AntBtwnKey

    09.27.13 Flag comment

    I made a modified version of this and it came out quite exceptional! Instead of scallions I used shallots. When I mixed in the rice I added dried basil and dried celery root seeds. In the butter I used fresh basil from my garden, lemon zest, ginger, parsley, and parmesan cheese. Then I mixed that in with the risotto when it was about 3/4 cooked and added a little more parm cheese. Sauted some diced mushrooms in olive oil and garlic and then incorporated that in :D came out delicious! thanks for the base recipe!!

 

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?