Prep 5 mins
Cook 40 mins
Baby spinach and fresh herbs are the basis of this colorful, refreshing, and summer risotto. A tip: Do not hurry the process of cooking the risotto because the rice must absorb the liquid slowly in order for it to reach the correct consistency.
- 7 1⁄2 cups vegetable broth
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 leeks, shredded
- 2 cups arborio rice
- 1 1⁄4 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
- Pour the bouillon into a large pan and bring to a boil- Low the heat to a simmer.
- 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.
- Stir in the rice and cook, stirring occasionally, until translucent and well coated in oil.
- 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.
- Gradually stir in the remaining bouillon and wine and cook over low heat for 25 minutes, or until the rice is creamy.
- Stir in the chopped mixed herbs and baby spinach, season to taste with salt and pepper and cook for another 2 minutes.
- Stir in the plain yogurt, garnish with the shredded leek, and serve the risotto immediately.
Tasty and healthy, but I thought it was somehow a little lacking in depth of flavor. Adding extra salt helped, but I kind of think I want to add mushrooms or a bit of mushroom bouillon to this recipe, and possibly some good cheese as well. I couldn't find fresh mixed herbs, so I added fresh sage and oregano, and I'm not really sure sage was the best choice. So I might make some modifications to this recipe, but I thought it was a very pretty and light dish.