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Ingredients

• 5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
• 1 10-ounce bag spinach, tough stems removed
• 1 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped shallots or onion
• 4 cloves garlic, minced
• 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
• 1/4 teaspoon salt
• 1 cup dry white wine
• 1 cup finely shredded Parmigiano-Reggiano cheese, divided
• Freshly ground pepper to taste
• 1/3 cup toasted pine nuts (see Tip)

Description

Green Risotto - The Huffington Post

Kitchen Daily