GREEN RISOTTO

Green Risotto image

Provided by GothicGranola

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups water
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or 1/2 cup dry sherry
1 lb triple-washed spinach, chopped
1 cup loosely packed basil leaves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg, freshly grated or 1/4 teaspoon ground nutmeg
coarse salt & freshly ground black pepper, to taste
1/2-2/3 cup grated parmigiano-reggiano cheese

Steps:

Bring 2 cups water and all of the stock to a boil, then reduce heat to low.
In a large skillet, heat oil and butter over medium to medium-high heat. Add the onions and sauté for 3 minutes. Add Arborio rice and sauté, 2 to 3 minutes or more. Add wine or sherry and allow liquid to absorb for 1 minute. Add half the stock or broth and reduce heat slightly. Simmer, stirring frequently, until liquid is absorbed, then add more liquid a few ladles at a time. As liquid cooks out, ladle in more.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil, and parsley. Season with nutmeg, salt, and pepper and stir in any remaining broth. Stir in cheese when risotto is done cooking and serve immediately.

Nutrition Facts : Calories 556, Fat 13.6, SaturatedFat 4.8, Cholesterol 14.8, Sodium 290.7, Carbohydrate 88.7, Fiber 6.8, Sugar 2.1, Protein 14.6