Spinach & Herb Risotto

Spinach & Herb Risotto
Photo by Mark Ferri


  • 2 Tbs. freshly grated Parmigiano-Reggiano
  • Salt to taste
  • ½ cup diced onion
  • 1 cup arborio rice
  • ¾ cup densely packed stemmed spinach leaves
  • 3 Tbs. butter
  • ½ cup dry white wine
  • + 3 more ingredients
    • 3 cups chicken or vegetable stock; more if needed
    • ¼ cup chicken stock, as needed
    • ¼ cup mixed flat-leaf parsley, cilantro, and tarragon leaves

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. Bring the stock to a boil; reduce to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, me...

View full recipe at Fine Cooking


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