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Name: Spinach and Herb Risotto (Fine Cooking)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 3/4 c Spinach leaves, fresh densely packed; 1/4 c flat leaf parsley, fresh and Tarragon leaves, fresh; 1/4 c Chicken stock as needed; 3 c Chicken stock or vegetable stock; 3 tb Butter; 1 c Arborio rice; 1/2 c Onion diced; 1/2 c Dry white wine; Salt to taste; 2 tb Parmegiano-reggiano cheese

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INGREDIENTS

SPINACH AND HERB PESTO
3/4 c Spinach leaves, fresh ; densely packed
1/4 c flat leaf parsley, fresh ; and Tarragon leaves, fresh
1/4 c Chicken stock ; as needed
FOR THE RISOTTO
3 c Chicken stock ; or vegetable stock
3 tb Butter
1 c Arborio rice
1/2 c Onion ; diced
1/2 c Dry white wine
Salt to taste
2 tb Parmegiano-reggiano cheese

Servings

INSTRUCTIONS

Prepare the spinach and herb pesto - Put the spinach and herbs in a food processor or a blender. Process, adding a little stock to loosen if needed, until well combined. The pesto should resemble a very thick soup. Set aside. Make the risotto - Bring the stock to a boil; reduce to a simmer. In a medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color.

Add the onion, stirring constantly, and cook until translucent, 1-2 minutes. Stir in the wine. When almost all the liquid has disappeared, after about 1 minute, add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, again add enough stock to cover the rice, along with a pinch of salt. Check the risotto every 3 or 4 minutes, giving an occasional stir to make sure it isnt sticking to the bottom of the pan, adding just enough stock to cover the rice when the liquid has almost disappeared. Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 1 tablespoon butter.

Stir in half of the herb pesto (freeze the rest for another time) and the cheese. Stir vigorously for a few seconds. The risotto should be moist and creamy, not runny. Add more stock to loosen the risotto if you like, and more salt to taste , if needed. Serve immediately. Contributor: "Fine Cooking" - 5/98 Posted to MM-Recipes Digest by Jack Elvis ~~ltjackelvis~~at;moonlink.net> on Apr 02, 1998

NOTES

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Spinach and Herb Risotto (Fine Cooking)

SPINACH AND HERB PESTO
3/4 c Spinach leaves, fresh densely packed
1/4 c flat leaf parsley, fresh and Tarragon leaves, fresh
1/4 c Chicken stock as needed
 FOR THE RISOTTO
3 c Chicken stock or vegetable stock
3 tb Butter
1 c Arborio rice
1/2 c Onion diced
1/2 c Dry white wine
 Salt to taste
2 tb Parmegiano-reggiano cheese

Prepare the spinach and herb pesto - Put the spinach and herbs in a food  processor or a blender. Process, adding a little stock to loosen if needed,  until well combined.  The pesto  should resemble a very thick soup. Set  aside.    Make the risotto - Bring the stock to a boil; reduce to a simmer.  In a  medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of  the butter.  Stir in the rice, toasting just until it starts to sizzle and  pop, about 1 minute.  It should not color.

Add the onion, stirring  constantly, and cook until translucent, 1-2 minutes.  Stir in the wine.  When almost all the liquid has disappeared, after about 1 minute, add just  enough hot stock to cover the rice.  Lower the heat to maintain a vigorous  simmer; stir occasionally.  When the stock is almost gone, again add enough  stock to cover the rice, along with a pinch of salt.  Check the risotto  every 3 or 4 minutes, giving an occasional stir to make sure it isnt  sticking to the bottom of the pan, adding just enough stock to cover the  rice when the liquid has almost disappeared.  Continue this way until the  rice is just al dente, about 20 minutes total cooking time.  Bite into a  grain; you should see a white pin-dot in the center.  Take the risotto off  the heat.  Add the remaining 1 tablespoon butter.

Stir in half of the herb  pesto (freeze the rest for another time) and the cheese.  Stir vigorously  for a few seconds.  The risotto should be moist and creamy, not runny. Add  more stock to loosen the risotto if you like, and more salt to taste , if  needed.  Serve immediately.    Contributor:  "Fine Cooking" - 5/98    Posted to MM-Recipes Digest  by Jack Elvis ~~ltjackelvis~~at;moonlink.net> on Apr  02, 1998

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Nutrition

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Serving Size: 1 Serving (962g)
Recipe Makes: 2

Calories: 877
Calories from Fat: 259 (30%)

Amt Per Serving		% DV

	Total Fat 28.7g	38 %
	Saturated Fat 14.5g	72 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 2.6g
Cholesterol 73.6mg		23 %
Sodium 1407.3mg		49 %
Potassium 1044.9mg		27 %
Total Carbohydrate 118.6g		35 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 114.8g
Protein 29.7g		42 %
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Calories per serving: 877

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