• Ingredients: 42
  • Serves: 4

Green herb risotto with fresh baby spinach leaves, fresh basil leaves, fresh italian parsley leaves, unsalted butter, room temperature, garlic clove, sliced, low-salt chicken broth, water, extra-virgin olive oil, divided, medium leek , thinly sliced, short-grain rice or medium-grain rice, dry white wine, freshly grated parmesan cheese plus additional for serving.

Ingredients

  • 1 1/2 cups fresh baby spinach leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh Italian parsley leaves
  • 2 tbsps. unsalted butter, room temperature
  • 1 garlic clove, sliced
  • 2 cups low-salt chicken broth
  • 2 1/2 cups water
  • 3 tbsps. extra virgin olive oil
  • 1 medium leek , thinly sliced
  • 1 1/2 cups short-grain rice or medium-grain rice
  • 1/2 cup dry white wine
  • 1/4 cup freshly grated Parmesan cheese plus additional for serving

For topping

For macaroni and sauce

Curry Ketchup

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.

    For this step you will need

  2. Step 2 Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes.

    For this step you will need

  3. Step 3 Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often.
  4. Step 4 Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
  5. Step 5 Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.

    For this step you will need

  6. Step 6 Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

    For this step you will need

Nutrition information

Calories 479 Carbohydrates 63 g (21%)
Fat 19 g (29%) Protein 11 g (21%)
Saturated Fat 7 g (33%) Sodium 173 mg (7%)
Polyunsaturated Fat 2 g Fiber 1 g (3%)
Monounsaturated Fat 10 g Cholesterol 20 mg (7%)