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Green Risotto

Updated February 23, 2016
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Cookbook

Rice

Published by Harmony Books

This image courtesy of Joseph DeLeo

This is our favorite risotto.

6 servings

CostModerate

Moderate

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturebuttery, cheesy, creamy, garlicky, herby, savory

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

Instructions

• 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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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!!

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