Green Ivy Risotto

Name: Green Ivy Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 cups, 4 serving(s)
Ingredients: 350 g risotto rice; 1/2 kg spinach, fresh; 1 pinch fresh parsley; 1 bunch fresh basil, fresh and chopped; 1 bunch of fresh mint, fresh and chopped; 1 teaspoon onion, chopped finely; 1 garlic clove; 3 tablespoons extra virgin olive oil; 100 g butter; 150 g gorgonzola; 50 g of grated parmesan cheese; 1 1/2 liters vegetable broth; salt and pepper

Submitted by Wade in Indianapolis

"From Julie Backus' "Italian Cooking""

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Ready In:: 40mins
Ingredients:: 13
Yields:: 4 cups
Serves:: 4

ingredients

350 g risotto rice
¹⁄₂ kg spinach, fresh
1 pinch fresh parsley
1 bunch fresh basil, fresh and chopped
1 bunch of fresh mint, fresh and chopped
1 teaspoon onion, chopped finely
1 garlic clove
3 tablespoons extra virgin olive oil
100 g butter
150 g gorgonzola
50 g of grated parmesan cheese
1 ¹⁄₂ liters vegetable broth
salt and pepper

directions

Saute garlic in olive oil in a large skillet.
Add onion and half the butter.
Remove the garlic once it has turned brown.
Add the herbs.
Add the spinach.
Salt to taste.
Cover the skillet until the spinach reduces in half.
Add the rice.
Ladle in the broth as rice absorbs the liquid.
Add the gorgonzola and pepper 3 minutes before the rice is completely cooked.
Add parmesan and butter just before serving.

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Reviews

I love LOVE LOVE the freshness in this dish. The fresh herbs were so beautifully paired up. Thank you for this dish!!!! Made and reviewed for FALL PAC 2009

Elizabeth
This was just delicious! I used Danish blue cheese and didn't quite have enough, so used up a little cream cheese spread with it. I went out to the herb garden and could'nt help myself, I added some fresh lemon thyme, oregano and chives too. Thank you for a delicious supper! Made for the Chef Alphabet Soup game.

Sharon123