Recipes

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.

Servings

4

Prep

15 min

Cook

25 min

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Skill Level

Easy