This elegant yet approachable risotto features creamy Arborio rice enriched with a vibrant spinach and herb pesto. The dish balances the earthy notes of fresh spinach with the bright acidity of white wine and the rich depth of Parmigiano-Reggiano. It’s a comforting main course that feels luxurious but comes together with simple, pantry-friendly ingredients. Perfect for a cozy weeknight dinner or a light dinner party starter, this recipe delivers restaurant-quality texture and flavor. The key is maintaining a gentle simmer and stirring frequently to release the riceâÂÂs natural starches, creating a silky, cohesive bowl. Serve immediately for the best texture.
Spinach & Herb Risotto (Fine Cooking)
Description
This elegant yet approachable risotto features creamy Arborio rice enriched with a vibrant spinach and herb pesto. The dish balances the earthy notes of fresh spinach with the bright acidity of white wine and the rich depth of Parmigiano-Reggiano. It&# 226;ÂÂs a comforting main course that feels luxurious but comes together with simple, pantry-friendly ingredients. Perfect for a cozy weeknight dinner or a light dinner party starter, this recipe delivers restaurant-quality texture and flavor. The key is maintaining a gentle simmer and stirring frequently to release the riceâÂÂs natural starches, creating a silky, cohesive bowl. Serve immediately for the best texture.Ingredients
Directions
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Prepare the pesto by combining spinach, parsley, cilantro, and tarragon in a food processor.
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Process the mixture, adding a little stock if needed, until smooth and thick like a soup.
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Set the pesto aside.
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Bring 3 cups of chicken or vegetable stock to a boil, then reduce to a simmer.
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In a medium heavy saucepan over medium-high heat, melt 2 tablespoons of butter.
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Stir in the Arborio rice and toast until it starts to sizzle and pop, about 1 minute, without browning.
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Add the diced onion and stir constantly until translucent, about 1-2 minutes.
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Stir in the dry white wine and cook until almost all liquid has evaporated, about 1 minute.
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Add enough hot stock to cover the rice, then lower heat to maintain a vigorous simmer.
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Stir occasionally; when the stock is almost gone, add more stock to cover and a pinch of salt.
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Continue adding stock and stirring occasionally every 3-4 minutes until rice is al dente, about 20 minutes total.
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Remove the pan from heat.
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Stir in the remaining 1 tablespoon of butter, half of the herb pesto, and the grated Parmigiano-Reggiano.
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Stir vigorously for a few seconds until moist and creamy.
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Add more stock if needed to loosen consistency, and adjust salt to taste.
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Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 10.3kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 35.6mg2%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 1.0g4%
- Sugars 0.2g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Freeze the remaining half of the herb pesto for future use.
Use vegetable stock instead of chicken stock to keep this dish vegetarian or vegan (substitute nutritional yeast for cheese).
Ensure the stock is kept hot throughout the cooking process to maintain consistent temperature in the risotto.
Do not overcook the rice; it should have a slight bite (al dente) with a white pin-dot in the center.
