Spring Green Risotto

Name: Spring Green Risotto
Yield: 4 portions
Ingredients: Salt and freshly ground black pepper, to taste; ½ cup freshly grated Parmesan cheese; 2 cups chopped fresh spinach; 3 tablespoons snipped fresh chives; 1 tablespoon chopped fresh thyme leaves; Salt and freshly ground black pepper, to taste; 1 cup Arborio rice; 1 tablespoon minced garlic; 4 cups Berta’s Chicken Stock or canned broth; 4 cups Berta’s Chicken Stock or canned broth; 1 cup Chopped onion; 2 tablespoons olive oil

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A wonderful fresh-tasting green and white risotto that mixes spinach (or perhaps arugula or watercress), thyme, and chives with the nuttiness of Parmesan. If you have Basil or Cilantro Pesto on hand, add 3 tablespoons. This risotto will be divine with any meal.

Ingredients

2 tablespoons olive oil
1 cup Chopped onion
1 tablespoon

Pasta
Spring

Method

Heat the oil in a heavy saucepan or flameproof casserole. Add the onion and garlic, and cook over low heat until soft, 5 minutes. Then add the rice, stir, and cook another 3 minutes.
Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
Slowly add 1