Green Herb Risotto - cooking recipe

Ingredients

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

Preparation

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.
Reduce heat to very low; cover to keep warm.
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
Add leek; saute until soft, stirring often, about 10 minutes.
Add rice; stir until heated through, about 3 minutes.
Add wine; simmer until absorbed, stirring often.
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.
Cover; remove from heat.
Let stand 3 minutes.
Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
Season to taste with salt and pepper.
Serve immediately in warm bowls, passing additional Parmesan cheese alongside.