Green Herb Risotto

• 1 1/2 cups loosely packed fresh baby spinach leaves
• 1/2 cup loosely packed fresh basil leaf
• 1/2 cup loosely packed fresh Italian parsley
• 2 tablespoons unsalted butter, room temperature
• 1 garlic clove, sliced
• 2 cups low sodium chicken broth
• 2 1/2 cups water
• 3 tablespoons extra virgin olive oil, divided
• 1 medium leek, thinly sliced (white and pale green parts only)
• 1 1/2 cups short-grain rice (such as arborio) or 1 1/2 cups medium grain rice
• 1/2 cup dry white wine
• 1/4 cup freshly grated parmesan cheese, plus additional for serving

1. Blend first 5 ingredients in processor until thick paste forms.
2. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
3. Reduce heat to very low; cover to keep warm.
4. Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
5. Add leek; saute until soft, stirring often, about 10 minutes.
6. Add rice; stir until heated through, about 3 minutes.
7. Add wine; simmer until absorbed, stirring often.
8. 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.
9. Cover; remove from heat.
10. Let stand 3 minutes.
11. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
12. Season to taste with salt and pepper.
13. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

baby spinach, fresh basil leaf, fresh italian parsley, unsalted butter, garlic, chicken broth, water, extra virgin olive oil, shortgrain rice, white wine, parmesan cheese

Taken from www.food.com/recipe/green-herb-risotto-238293 (may not work)