Risotto Verde


  • 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.

  • 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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