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Green Risotto

January/February 2011

Your rating: None Average: 4.4 (19 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 Recipe

7 Reviews for Green Risotto

06/27/2013
Anonymous

I have a question: do you think it would be possible to make this & then keep it warm or reheat it and not ruin the texture?

Comments
06/27/2013
Anonymous

I have a question: do you think it would be possible to make this & then keep it warm or reheat it and not ruin the texture?

Comments
06/27/2013
Anonymous

I have a question: do you think it would be possible to make this & then keep it warm or reheat it and not ruin the texture?

Comments
06/27/2013
Anonymous

I have a question: do you think it would be possible to make this & then keep it warm or reheat it and not ruin the texture?

Comments
02/19/2012
Great basic recipe!

I made this for dinner tonight for my husband & myself. I didn't use the spinach because after I pre-cooked and pureed it (before adding the basil), it smelled just awful! I didn't have any more, otherwise I would have just tossed it in at the end right before my last addition of broth/wine. Anyway, I made a chiffonade of the basil, threw in some dried Italian seasoning, extra garlic and tossed in some cooked chicken breast at the end. It turned out delicious!!! OMG! It was great! It did take a while to cook, but it was really worth it!

Tasty alternative to an unhealthy dish!
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