Emerald City Risotto

Ingredients

• 1/2 cup fresh parsley leaves
• 1 cup fresh basil leaves
• 2 cups fresh baby spinach leaves
• 6 tbsp olive oil, divided
• Zest and juice of 1 lemon
• 2 garlic cloves, peeled
• 2 cups Arborio rice
• ½ yellow onion, diced
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 6 cups chicken broth, warmed
• 4 tbsp unsalted butter
• 1 ½ cups Parmigiano-Reggiano, finely grated
• Kosher salt and freshly ground black pepper

Directions

1. In a food processor, combine parsley, basil, spinach, 60 mL (4 tbsp) olive oil, lemon zest and juice, and garlic. Blend until smooth. Set aside.
2. In a medium saucepan, heat the remaining 30 mL (2 tbsp) olive oil over medium heat. Add the Arborio rice and cook for 3–5 minutes, stirring, until lightly golden. Add the diced onion and cook for 2–3 minutes, until translucent.
3. Pour in the wine and cook until almost completely reduced.
4. Gradually add the warm chicken broth, 1–2 ladlefuls at a time, stirring often. Allow each addition to be mostly absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
5. Stir in the green sauce and cook for 2–3 minutes. Remove from the heat. Add the butter and Parmigiano-Reggiano, stirring until melted and glossy. Season to taste with salt and pepper.