arroz verde (green risotto)

How To Make arroz verde (green risotto)

• Step 1
  In a food processor, combine the parsley, basil and spinach. Pulse until finely minced and no large chunks remain, almost like a paste. Set aside.
• Step 2
  Heat a deep skillet on medium heat and add the butter. Once the butter has melted add the rice along with the onion. Saute until the rice is starting to get a light color and the onion is translucent.
• Step 3
  Add the herb mixture and stir to combine.
• Step 4
  Season with a pinch of salt and pepper.
• Step 5
  Pour one cup of chicken stock onto the rice, and stir to combine. Simmer on medium heat, stirring often until the chicken stock has been absorbed.
• Step 6
  Once this first cup has been absorbed, add a second one and repeat the process, until the rice becomes creamy and soft on the outside, but al dente on the inside, about 18 minutes.
• Step 7
  Once the risotto is done, finish by adding the Parmesan cheese.
• Step 8
  Stir to incorporate and melt the cheese.
• Step 9
  Taste for seasoning and add salt and pepper if needed.
• Step 10
  Serve warm with additional grated Parmesan cheese and garnish with some parsley or basil if desired.
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