Ingredients
For the herb paste:
- 50 g fresh baby spinach leaves
- 1 generous handful fresh basil leaves
- 1 generous handful fresh Italian parsley leaves
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon rind, organic
- 1/4 teaspoon chili flakes
For the risotto:
- 3 cups chicken broth or vegetable broth (750 ml)
- 1 cup water (250 ml)
- 1 tablespoon extra-virgin olive oil
- 3 shallots, finely diced
- 1 1/2 cups short-grain rice (such as arborio or carnarioli) (300 g)
- 200 ml dry white wine
- 1/4 cup freshly grated Parmesan cheese (30 g), plus more for serving
- 1 tablespoon butter (unsalted)
- 1 tablespoon freshly squeezed lemon juice
To garnish:
- diced cherry tomatoes
- pine nuts, lightly toasted
Instructions
- Blend ingredients for the herb paste together in processor or with a immersion blender until a thick paste forms.
- In a saucepan, bring broth and water to simmer over medium heat. Reduce heat to low and cover to keep warm.
- Heat 2 tablespoons olive oil in medium non-stick saucepan (or wok) over medium heat. Add shallots; sauté until soft, stirring often, about 8 minutes.
- Add the rice and stir for 2 minutes. Mix in the wine and once it has been almost absorbed, stir in a ladleful of hot broth. Simmer, stirring regularly, until broth is absorbed. Then add another ladleful, repeating the process, until rice is tender but still firm to bite, about 20 minutes.
- Cover; remove from heat. Let stand for 2 minutes. Then uncover and stir in butter, parmesan cheese, herb paste, and lemon juice.
- Season to taste with salt and pepper. Serve while hot, garnished with chopped tomatoes, pine nuts and extra parmesan. Enjoy!
Nutrition
Notes
- I usually make risotto using a wok (non-stick) since it's my go-to pan in the kitchen. If using a heavy-bottomed skillet or saucepan, then you will need to reduce the heat to medium-low when sautéing the onions and add a splash more olive oil.