Risotto Verde

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 7 1⁄2 cups  vegetable stock
• 2  tablespoons olive oil
• 2  cloves garlic, crushed
• 2  leeks, shredded
• 1 1⁄4 cups arborio rice
• 1 1⁄4 cups dry white wine
• 4  tablespoons mixed herbs, chopped
• 8  ounces  baby spinach leaves
• 3  tablespoons unsweetened plain yogurt
•  salt and pepper, to taste
•  shredded leek, to garnish

Directions

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.