Risotto Verde
Ingredients
| 7 and 1/2 cups of vegetable stock | ||
| 2 tbs olive oil | ||
| 2 garlic cloves, crushed | ||
| 2 leeks, shredded | ||
| 2 cups Aborio rice | ||
| 1 and 1/4 cups dry white wine | ||
| 4 tbs fresh herbs (thyme, rosemary, basil, oregano etc) | ||
| 1/2 lb baby spinach | ||
| 3 tbs fresh plain yogurt | ||
| shredded leeks for garnish | ||
| kosher salt and fresh cracked black pepper to taste |
This risotto is flavored with baby spinach and fresh herbs and white wine.
Directions:
- Pour the vegetable stock into a large sauce ban and bring to a boil. Lower the heat to a simmer.
- Meanwhile heat the oil in a separate pan and cook the garlic and leeks for 2-3 minutes until softened, but not browned.
- Stir in the rice and cook , stirring constantly until translucent and well coated with oil.
- Pour in half of the wine and a little bit of the hot vegetable stock.
- Cook over gentle heat until until all of the liquid has be absorbed.
- Gradually stir in the remaining stock and wine and then coo over low heat for 25 minutes or until the rice is creamy.
- Stir in the mixed herbs and baby spinach and cook for another 2 minutes.
- Garnish with the shredded leeks.
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