Risotto Verde

Name: Risotto Verde
Ingredients: 7 12 cups vegetable broth; 2 tablespoons olive oil; 2 garlic cloves, crushed; 2 leeks, shredded; 2 cups arborio rice; 1 14 cups dry white wine; 4 tablespoons chopped fresh mixed herbs; 8 ounces Baby Spinach; 3 tablespoons low-fat plain yogurt; salt and pepper; shredded leek, to garnish

11 ingredients

7 steps

Ingredients

7 12 cups vegetable broth
2 tablespoons olive oil
2 garlic cloves, crushed
2 leeks, shredded
2 cups arborio rice
1 14 cups dry white wine
4 tablespoons chopped fresh mixed herbs
8 ounces Baby Spinach
3 tablespoons low-fat plain yogurt
salt and pepper
shredded leek, to garnish

Directions

1

Pour the bouillon into a large pan and bring to a boil- Low the heat to a simmer.
2

Meanwhile, heat the oil in a separate pan and cook the garlic and leeks, stirring occasionally, for 2 to 3 minutes, until softened but not browned.
3

Stir in the rice and cook, stirring occasionally, until translucent and well coated in oil.
4

Pour in half of the wine and a little of the hot bouillon; it will bubble and steam rapidly- Cook over gentle heat, until all of the liquid has been absorbed.
5

Gradually stir in the remaining bouillon and wine and cook over low heat for 25 minutes, or until the rice is creamy.
6

Stir in the chopped mixed herbs and baby spinach, season to taste with salt and pepper and cook for another 2 minutes.
7

Stir in the plain yogurt, garnish with the shredded leek, and serve the risotto immediately.