When spring rolls around I love packing as many bright vegetables as possible into my recipes. Highlighting spinach and basil, this risotto provides a tasty meal or side dish in just over 30 minutes.
Bright green and with a vibrant bite, this usually decadent dish features a herby lightness that is incredibly delicious. The toasted pine nuts add a wonderful crunchy element that provides great balance to the cheesiness of the meal. Prepare your palate because each bite begs you to come back for seconds.
Makes 4 servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
*1 1/2 cups packed spinach
*1/2 cup packed basil leaves
*3 cups of chicken broth, warm
*2 tablespoons butter
*1 tablespoon olive oil
*3 tablespoons onion, finely chopped
*1 clove of garlic, minced
*1 cup Arborio rice
*1/8 teaspoon salt
*1/2 cup white wine
*1/2 cup Parmesan cheese, grated
*2 tablespoons pine nuts, toasted
Preparation:
*Add the spinach, basil, and 2 cups of chicken broth to the blender and blend until smooth.
*Heat a sauté pan over medium heat.
*Add the butter and oil. Once melted, add in the onion and sauté for 2 minutes.
*Add the garlic and sauté for 30 seconds, stirring frequently, until fragrant.
*Add in the rice and salt and sauté for 2 minutes.
*Pour in 1/2 cup of the remaining broth and a splash of the white wine. Stir frequently and cook until all the liquid has been absorbed.
*Continue adding the remaining broth and green broth mixture in 1/2 cup increments along with a splash of wine until both are used up. After each 1/2 cup addition, stir frequently until all liquid has been absorbed.
*After about 25 minutes you should have used up all your broth and the risotto will be tender and creamy. At this point, remove the pan from heat and add in the Parmesan cheese.
*To serve, top with a sprinkle of pine nuts and a pinch of Parmesan.
*Enjoy!
Recipe Creator - Alina Gersib