Green Risotto

January/February 2011

Your rating: None Average: 4.2 (25 votes)

Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Green Risotto

7 Reviews for Green Risotto

Healthy risotto

This risotto is pretty good overall. I know it is healthy because i threw a whole bag of spinach and basil in it. The only drawback is that because it has spinach in it, it gave weird after taste and feel to my tongue and teeth. Also little bits gets stuck between teeth just like pesto - make sure to check yourself in the mirror afterwards!

full of spinach and basil for healthy meal
Love it!

I made this last night, and it was a complete hit. I did add more garlic than the recipe called for because we're garlic nuts. All of the flavors blended very well together, though the basil was a bit 'green' tasting. I'd probably cook it a bit after stirring it into the risotto to tone that down. It's not difficult to make, but it is something you have to keep an eye on, though I bet it could be easily adapted for a crockpot.

easy, fun color, tasty

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner