Risotto Verde

READY IN: 50mins
Recipe by Missy Wombat

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

Top Review by Nikkei

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!

Ingredients Nutrition


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

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