Green Risotto
Green Risotto takes approximately 1 hour from beginning to end. One portion of this dish contains about 9g of protein, 11g of fat, and a total of 296 calories. This gluten free recipe serves 8 and costs $2.24 per serving. Several people really liked this Mediterranean dish. This recipe from Eating Well has 786 fans. Head to the store and pick up spinach, dry white wine, pepper, and a few other things to make it today. It works well as an affordable side dish. Overall, this recipe earns a great spoonacular score of 95%. Similar recipes include Green Risotto, Spring Green Risotto, and Green Bean Risotto.
Servings: 8
Preparation duration: 60 minutes
Ingredients:
1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
1 cup dry white wine
1 cup fresh basil leaves
4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts (see Tip)
1/4 teaspoon salt
1 cup chopped shallots or onion
1 10-ounce bag spinach, tough stems removed
5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
Equipment:
plastic wrap
microwave
sauce pan
bowl
food processor
blender
dutch oven
Cooking instruction summary:
Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when youve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.
Step by step:
1. Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes.
2. Let cool, then squeeze out excess moisture.
3. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
4. Heat oil in a Dutch oven over medium-low heat.
5. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes.
6. Add garlic and cook, stirring, until fragrant, about 30 seconds.
7. Add rice and salt and stir to coat.Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when youve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
8. Remove from the heat; stir in 3/4 cup cheese and pepper.
9. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.
Nutrition Information:
covered percent of daily need
