GREEN HERB RISOTTO

Green Herb Risotto image

Provided by Janet Fletcher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil leaves
1/2 cup (loosely packed) fresh Italian 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 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

Steps:

Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté 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, passing additional Parmesan cheese alongside.