Guest guest Posted December 10, 2008 Report Share Posted December 10, 2008 I have made this a few times. It's a crowd pleaser. From the groups files. Rain Green Herbed Pesto Risotto 4 tablespoons butter 1/2 cup finely chopped onion 2 cups uncooked Arborio rice 6 cups broth, very lightly salted, preferably homemade 1/4 cup dry white wine 5 ounces frozen chopped spinach, 1/2 pkg. thawed, drained, and wrung dry in cloth 2 tablespoons finely minced fresh parsley 2 tablespoons minced fresh chives 4 large fresh basil leaves freshly grated Parmesan cheese to taste freshly ground black pepper to taste In a medium saucepan, heat butter over medium heat. Add onions and cook, stirring occasionally, 5 minutes or until softened but not browned. Add rice and toss to coat. Cook 2 minutes stirring constantly until all grains are well-coated with butter. Remove from heat. In a separate saucepan, bring broth and wine to simmer. Add 1/2 cup broth mixture to the rice over medium heat and stir until liquid is absorbed. Continue cooking and stirring, adding only 1/3 cup of warm broth at a time--letting the liquid become absorbed before adding more--until rice is al dente (tender, but not mushy) and liquid is absorbed. (NOTE: If all the liquid is used and rice seems undercooked, add 1/2 cup hot water and continue to cook until tender.) In a food processor or blender puree spinach and herbs until very fine. Stir the spinach-herb mixture into the risotto just before serving. Sprinkle generously with Parmesan cheese and freshly ground black pepper to taste and serve immediately. Yeilds about 5 cups; serves 6 Quote Link to comment Share on other sites More sharing options...
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