A delicious and very pretty dish. We had to make a few adjustments... substituted onion for leek (which are quite expensive around these parts!), and left out the parsley completely (we're not big fans of parsley). Still delicious and definitely something we'll make again... that is if our basil plant doesn't die before then (it's not looking to good at the moment... thank goodness cooking doesn't involve keeping anything alive). Summer Herb Risotto Makes 4-6 servings. Recipe from Bon Appetit. Ingredients 1 1/2 cups (loosely packed) fresh baby spinach leaves 1/2 cup (loosely packed) fresh basil leaves 1/2 cup (loosely packed) fresh Italian parsley leaves 2 tablespoons (1/4 stick) unsalted butter, room temperature 1 garlic clove, sliced 2 cups low-salt chicken broth 2 1/2 cups water 3 tablespoons extra-virgin olive oil, divided 1 medium leek (white and pale green parts only), thinly sliced 11/2 cups short-grain rice (such as arborio) or medium-grain rice 1/2 cup dry white wine 1/4 cup

Share: