Recipe by Bec
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.
Top Review by CarsonM
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.
- 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
Directions See How It's Made
- 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.