Green Herb Risotto
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
59
Spice
42
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
Water3 tbsps
Extra-Virgin Olive Oil (divided)1.5 cups
Grain Rice (short-)1 cup
White Wine (dry)Directions:
1
Season to taste with salt and pepper
2
Blend first 5 ingredients in processor until thick paste forms
3
Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat
4
Reduce heat to very low; cover to keep warm
5
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat
6
Add leek; sauté until soft, stirring often, about 10 minutes
7
Add rice; stir until heated through, about 3 minutes
8
Add wine; simmer until absorbed, stirring often
9
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
10
Cover; remove from heat
11
Let stand 3 minutes
12
Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil
13
Season to taste with salt and pepper
14
Serve immediately in warm bowls, passing additional Parmesan cheese alongside
15
Blend first 5 ingredients in processor until thick paste forms
16
Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat
17
Reduce heat to very low; cover to keep warm
18
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat
19
Add leek; sauté until soft, stirring often, about 10 minutes
20
Add rice; stir until heated through, about 3 minutes
21
Add wine; simmer until absorbed, stirring often
22
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
23
Cover; remove from heat
24
Let stand 3 minutes
25
Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil
26
Serve immediately in warm bowls, passing additional Parmesan cheese alongside