Arroz Verde (Green Risotto)

Arroz Verde (Green Risotto) is a dish made up partly with Arborio rice, fresh basil, parsley, and spinach. The dish, a staple in blogger Tamara Lukens' family, is both soft and creamy on the outside, and slightly crunchy on the inside. 


Ingredients
1/2
cup
fresh parsley, packed
1/2
cup
fresh basil, packed
10
ounces
frozen spinach, thawed and excess water removed
4
tablespoons
unsalted butter
3/4
cup
diced yellow onion
2
cups
arborio rice
6
cups
chicken stock
3/4
cup
freshly grated parmesan cheese
*
salt and pepper (to taste)
Directions
In a food processor, combine the parsley, basil and spinach. Pulse until finely minced, almost like a paste. Set aside.
Heat a deep skillet on medium heat and add the butter along with the onion. Sautee the onions until translucent, for about 3-5 minutes.
Add the herb mixture and stir to combine.
Add the rice and stir to coat the grains with the onion and herb mixture. Season with a pinch of salt and pepper.
Pour one cup of chicken stock onto the rice, and stir to combine. Simmer on medium heat, stirring every so often until the chicken stock has been absorbed.
Once this first cup has been absorbed, add a second one and repeat the process, until the rice becomes creamy and soft on the outside, but al dente on the inside.
Once the risotto is done, finish by adding the parmesan cheese. Stir to incorporate and melt the cheese.
Taste for seasoning and add salt and pepper if necessary.
Serve warm with additional grated parmesan cheese and garnish with some parsley or basil if desired.

The base number of servings for this recipe is 5
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