Green Risotto Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Scallions | 3/4 Cup (16 tbs), finley chopped | |
| Minced parsley | 1/2 Cup (16 tbs) | |
| 1 1/2 cups finely chopped spinach, about 8 ounces | ||
| Arborio rice | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 6 to 8 cups hot Chicken Stock or 2 -14 1/2-ounce cans broth mixed with 2 to 4 cups hot water | ||
| Basil | 3 Tablespoon, chopped | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
Directions
1. In a large heavy saucepan, melt 3 tablespoons butter over medium heat. Add scallions and cook 1 to 2 minutes, or until softened. Stir in parsley and spinach and cook 1 to 2 minutes, just long enough to wilt greens.
2. Add rice and salt and stir to coat with greens. Add 2 cups chicken stock and reduce heat to medium-low. Cook, stirring, until stock is absorbed, about 5 to 6 minutes. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. Process should take 15 to 18 minutes from time you add first stock. Remove from heat and stir in basil, remaining 1 tablespoon butter, and 1/4 cup Parmesan cheese. Pass remaining Parmesan cheese on the side.
2. Add rice and salt and stir to coat with greens. Add 2 cups chicken stock and reduce heat to medium-low. Cook, stirring, until stock is absorbed, about 5 to 6 minutes. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. Process should take 15 to 18 minutes from time you add first stock. Remove from heat and stir in basil, remaining 1 tablespoon butter, and 1/4 cup Parmesan cheese. Pass remaining Parmesan cheese on the side.
Chef
