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    You are in: Home / Recipes / Risotto Verde Recipe
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    Risotto Verde

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Missy Wombat's Note:

    From Jenny Stacey's "What's Cooking - Vegetarian"

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour the stockinto a large saucepan and bring to a boil.
    2. 2
      Reduce heat to a simmer.
    3. 3
      Meanwhile, heat the olive oil in a separate pan and saute the garlic and leeks for 2-3 minutes until softened.
    4. 4
      Stir in the rice and cook for a couple of minutes until well coated.
    5. 5
      Pour in half of the wine and a little of the hot stock into the rice.
    6. 6
      Cook over a gentle healt until all of the liquid has been absorbed.
    7. 7
      Add the remaining stock and wine and cook over a low heat for about 25 minutes or so or until the rice is creamy.
    8. 8
      Stir in the chopped mixed herbs and spinach.
    9. 9
      Season and cook for 2 minutes.
    10. 10
      Stir in the yogurt with the shredded leek and serve immediately.

    Ratings & Reviews:

    • on April 08, 2007

      45

      I cook this all the time, but tend to add the liquid gradually for extra creaminess. For a stronger flavour, try stirring through 1/4 cup fresh parmesan just before adding the spinach. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Risotto Verde

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.8
     
    Calories from Fat 70
    17%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 1.4 mg
    0%
    Sodium 63.7 mg
    2%
    Total Carbohydrate 60.7 g
    20%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.2 g
    12%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    vegetable stock

    mixed herbs

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