Risotto Verde

Submitted by Missy Wombat

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

 

• Ready In: 50mins
• Ingredients: 11
• 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.

Reviews

[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!