GREEN RISOTTO
Provided by Rachael Ray : Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring water and stock to a boil, then reduce heat to low to keep warm.
- In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
- When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.
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Brian JC
[email protected]I didn't like this risotto. It was too bland for my taste.
Faizan VIN
[email protected]This risotto is okay. It's not my favorite, but it's not bad either.
MD ASHAFUL
[email protected]I'm not a huge fan of risotto, but this recipe is pretty good. I'll probably make it again.
Adu Fikir
[email protected]This risotto is a bit expensive to make, but it's worth it for a special occasion.
Emelda Acheampong
[email protected]I've made this risotto several times and it's always a hit. It's a great recipe for a special occasion.
Lucy Ukpo
[email protected]I'm a beginner cook and this recipe was easy to follow. The risotto turned out great!
Awa Jabang
[email protected]This risotto is a great way to get your kids to eat their vegetables. My kids loved it!
godpower kanu
[email protected]I made this risotto for a dinner party and everyone raved about it. It's definitely a keeper.
Eduards Niedra
[email protected]This risotto is a great way to impress your guests. It's elegant and delicious.
Youseef Joo
[email protected]I'm not a fan of green vegetables, but I loved this risotto. The flavors are so well-balanced.
Emmanuel Umeh
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. The flavors are amazing.
Arbaaz Malik
[email protected]I'm a vegetarian and I love this recipe. It's a great way to get my daily dose of vegetables.
Latasha Jennings
[email protected]This recipe is a great way to use up leftover vegetables. I added some chopped carrots and zucchini to the risotto and it was delicious.
Sheikh Farabi
[email protected]I didn't have any asparagus on hand, so I used broccoli instead. It was still delicious!
Muha Su
[email protected]I followed the recipe exactly and the risotto came out a little too runny. I think I'll add a bit more rice next time.
Markas Arshad
[email protected]This is my new favorite risotto recipe. It's so easy to make and it always turns out perfectly.
Trevor Mutuma
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The green color is so vibrant and the flavors are amazing.
Bablu Yadav
[email protected]This green risotto was a hit with my family! The asparagus and peas added a delicious pop of flavor and color. I also loved the creamy texture of the risotto.