Risotto 100 Ways - Green Goddess Style

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 496.7
  • Total Fat: 23.6 g
  • Cholesterol: 35.0 mg
  • Sodium: 3,214.8 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 15.1 g

View full nutritional breakdown of Risotto 100 Ways - Green Goddess Style calories by ingredient
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Risotto IS the reason my husband married me... or maybe my 100 French Toast recipes.. but this risotto can be dressed up 100 ways Risotto IS the reason my husband married me... or maybe my 100 French Toast recipes.. but this risotto can be dressed up 100 ways
Number of Servings: 4


    1 Cup Uncooked Arborrio Rice
    1/2 Cup of Diced Shallots
    1 32 Oz Container of Vegetable Broth or Stock
    2 Cups of Chopped Fresh Spinach
    1 Cup of Sliced Leeks (halved and cut into 1/2 moon shapes)
    1/4 Cup Chopped Fresh Parsley
    2-3 tbsp of Fresh Basil chopped or chiffonade
    3 Minced Cloves of Garlic
    Leaves from 1 sprig of Thyme
    1 Cup of White Wine (one that you plan to drink)
    1 Cup of Good Grated Parmesan Cheese
    3 tbsp of Extra Virgin Olive Oil
    2 tbsp of Salted Butter
    Salt and Pepper to taste


Let this stand for about 5-10 minutes prior to serving, this allows for super creamy-ness.

Serve with your favorite vegetable and/or protein - I chose Mahi Mahi baked with Thyme and lemon slices.


(Prep you veggies in before starting)

Note: I salt the shallots and then hold off on any additional salt until the end after I add the Parmesan, this keeps it from getting too salted before adding in a salty cheese.

In a nice deep large pan - heat to medium high heat, adding your olive oil and butter. Once melted add your Thyme and shallots (sprinkle of salt and pepper), stir and let cook (stirring occasionally) until they turn translucent (slightly see thru), add your cup of Arborrio Rice and 1 cup of leeks and stir to coat all of the rice grains with the fat in the pan, let this cook for about 1 minute, once the leeks turn a slightly greener color and soften slightly - Add 1 cup of white wine and stir, let this work for about 2 minutes until the wine begins to reduce. Now you'll begin adding in your Vegetable Broth/Stock about a 1/2 cup at a time.

Most recipes call for preheating this, I don't bother - it cooks nicely on medium high heat without preheated stock. If you're a purist though - you'll have a pot with your stock waiting warm at this point.

Each time you add 1/2 cup of broth/stock - stir for a few seconds (about 30) and then let the stock begin to reduce. I keep mine slightly bubbly hot and increase/or reduce the heat as needed. After you've added 2 cups of stock -add your minced garlic and 2 cups of chopped spinach, stir to combine well.

Add 1 more cup of broth/stock. Just before the final cup, add in your parsley and most of your basil (reserve some for garnish).

Add your last cup of broth/stock and let reduce to a creamy just over al dente, stir in your cheese and turn off the heat. Taste for any additional salt and pepper needed.

Serving Size: Makes about 4 servings, 3 if you have a hungry or risotto loving husband

Number of Servings: 4

Recipe submitted by SparkPeople user S.INTHEBIGCITY.

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