Green Herb Risotto Recipe

Name: Green Herb Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups loosely packed fresh baby spinach leaves; 1/2 cup loosely packed fresh basil leaf; 1/2 cup loosely packed fresh Italian parsley; 2 tablespoons unsalted butter, room temperature; 1 garlic clove, sliced; 2 cups low sodium chicken broth; 2 1/2 cups water; 3 tablespoons extra virgin olive oil, divided; 1 medium leek, thinly sliced (white and pale green parts only); 1 1/2 cups short-grain rice (such as arborio) or 1 1/2 cups medium grain rice; 1/2 cup dry white wine; 1/4 cup freshly grated parmesan cheese, plus additional for serving

Servings: persons

1 1/2 cups loosely packed fresh baby spinach leaves
1/2 cup loosely packed fresh basil leaf
1/2 cup loosely packed fresh Italian parsley
2 tablespoons unsalted butter, room temperature
1 garlic clove, sliced
2 cups low sodium chicken broth
2 1/2 cups water
3 tablespoons extra virgin olive oil, divided
1 medium leek, thinly sliced (white and pale green parts only)
1 1/2 cups short-grain rice (such as arborio) or 1 1/2 cups medium grain rice
1/2 cup dry white wine
1/4 cup freshly grated parmesan cheese, plus additional for serving

1
Blend first 5 ingredients in processor until thick paste forms.
2
Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
3
Reduce heat to very low; cover to keep warm.
4
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
5
Add leek; saute until soft, stirring often, about 10 minutes.
6
Add rice; stir until heated through, about 3 minutes.
7
Add wine; simmer until absorbed, stirring often.
8
Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
9
Cover; remove from heat.
10
Let stand 3 minutes.
11
Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
12
Season to taste with salt and pepper.
13
Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups loosely packed fresh baby spinach leaves, 1/2 cup loosely packed fresh basil leaf, 1/2 cup loosely packed fresh Italian parsley, 2 tablespoons unsalted butter, room temperature, and more.

Yes, Green Herb Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Herb Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions