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) Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.Tip: To toast pine nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Description

Green Risotto, Recipe

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