To turn this starter into a main course, top it with skewers of grilled shrimp.
Ingredients
Makes 4 to 6 servings
Step 1
Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.
Step 2
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
Leave a Review
Reviews (29)
Back to TopI think this recipe is great with some tweaks: use more herbs, cook the garlic with the rice, use only chicken stock (no water) and use more wine.
LCondoluci
Washington DC
8/1/2013
I'm not exactly sure how some of the reviewers found this dish less than appealing. My husband and I made this Sunday and it is quite good. Following recipes for other risottos, we used chicken stock only (no water) while cooking. And the herbs we used are from our garden. We both loved it!
eahodges15
4/26/2011
I thought this was a beautiful and very flavorful recipe. I did not think it took too long. I use it as a main dish with a vegetable side. Delicious.
spogburn
Oakland, CA
3/9/2010
This was a little disappointing and bland. With all of the flavors in it, I thought it would be better.
shellyv1
1/22/2010
As excited as I was seeing the ingredients, the flavors just didn't work well together. And the 20 minutes of stirring just wasn't right, but that's risotto. I was naive to think it would be ready as quickly as the recipe led me to believe.
sje5905
Washington, DC
1/13/2010
We were disappointed with this dish. We are risotto lovers, and have made many different risotto recipes. This recipe has many of our favorite ingredients - basil, spinach, garlic, leek, white wine and parmesan chees - but it wasn't as good as a lot of other risotto recipes we've made. We won't make this again.
Anonymous
Penfield, NY
12/6/2009
I thought that this risotto was only okay, given the amount of time that any risotto takes-- but the next day I thought that it was very, very, good,and by day three it was delicious! The flavors need to to set and meld-- once they do, it's really a noteworthy dish.
JoeyLGH
9/30/2009
The beauty of risotto is that you always start at the same point but can end up in so many different flavor profiles given the added ingredients. Recently I have been looking for more vegetarian versions of all my favorites (brothers new girlfriend is a vegetarian&will eat cheese thank the gods), so found this recipe. I was not disappointed. This was as good basic risotto, but with a great herbal combination. I thought at the end I might like a bit more basil flavor and a touch more acid. I will try a bit more basil and little lemon juice to finish next time, but didnt change anything this time. Unlike others I never review a recipe unless I have cooked it as written, so my review is based on the recipe as written.
Anonymous
Oregon
6/22/2009
My first time making risotto and it was delicious. My dinner guests could not stop raving. My only complaint is that it takes too long to make and this risotto was to be served as one of three side dishes (Not to mention, I had two entrees to accommodate for my guests diets). I definitely plan on making it again but next time I plan on serving it as a main dish - Too much work and ingredients to only be served as a side dish.
vscresswell
Los Angeles, California
5/27/2009
My first time making risotto and it was delicious. My dinner guests could not stop raving. My only complaint is that it takes too long to make and this risotto was to be served as one of three side dishes (Not to mention, I had two entrees to accommodate for my guests diets). I definitely plan on making it again but next time I plan on serving it as a main dish - Too much work and ingredients to only be served as a side dish.
vscresswell
Los Angeles, California
5/27/2009
very delicious. my family Loved it. If sevring more than 5 and hungry it's better to double the recipe.
withacherryontop
NY, westchester
5/25/2009
This is a wonderful (and very flexible) risotto recipe that of course takes time. It's also a beautiful color which makes an ideal base for grilled salmon. I just served this as a side to Christmas Eve dinner topped with fresh mozzarella (a gift) and lightly sauteed grape tomatoes. Lovely green and red colors.
Anonymous
NC
12/26/2008
Was a very easy risotto to make for all the flavor it packs! i made extra herb past for a bit more flavor and added 2 big cloves garlic. i used a combo of water/chkn/veggie stock b/c i had a little of each i wanted to use up - ended up using 6 cups total of broth. doubled the wine and it was extra yummy. i also added 1-2 vineripe tomatoes and some dried porcini mushrooms i had on hand to make it extra meaty. very yummy! and didn't take that long!
Anonymous
boston, MA
12/23/2008
I used 4 cups chicken stock, .5 cups water...this worked well. Also sauteed fresh mushrooms with the leeks. A nice addition.
Anonymous
5/28/2008
I was really happy how this recipe came out. It was very easy to make, and I plan on making it again. I did make it with shrimp and I think it adds a lot to the dish.
unabutterfly
CA
4/6/2008
