Risotto Verde on BakeSpace.com

Ingredients

• 4 1/4 cups chicken stock
• 1/2 cups fresh parsley leaves, loosely packed
• 1 cup fresh basil leaves, loosely packed
• 1/2 cup cooked spinach, excess moisture squeezed out
• 1/4 cup fresh chives, finely chopped
• 2 heaping tablespoons fresh tarragon
• 1/4 cup fresh chervil, loosely packed
• 2 tablespoons unsalted butter
• 2 cups Arborio rice
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground pepper