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Course: appetizer, side dish
Total time: under 30 minutes
Skill level: Moderate
Cost: Moderate
Yield: 6 servings
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Notes

This is our favorite risotto.

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.

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Nutritional Information

Nutrients per serving

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%)