Risotto alle Erbe
Herb Risotto

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 parsley leaves
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, sliced
2 cups low-salt chicken broth
2 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 Parmesan cheese plus additional for serving

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
Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and
pepper. Serve immediately in warm bowls. Serves 4 to 6.


"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/