Risotto Verde
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liter vegetable stock
- 2 tablespoon olive oil
- 2 clove (s) garlic, finely diced
- 2 leeks, cut into strips
- 400 g rice (arborio), or short rain rice
- 200 ml white wine, dry
- 250 g spinach, fresh, cleaned, cut into small pieces, or approx. 150 frozen spinach
- 4 tablespoon seasonal herbs, chopped
- salt and pepper
- 1 pinch (s) nutmeg
- 3 tablespoon yogurt, low in fat
Print Recipe
Pin Recipe Instructions
- Heat the vegetable stock and then keep it warm.
- Heat the oil in a second saucepan and cook the leek (put a few strips aside for garnish) and garlic for approx. 3 minutes while stirring, but do not let them brown. Then mix in the rice and sauté until translucent while stirring. Add half of the wine and some of the vegetable stock. Simmer over medium heat until the liquid is reduced. Pour in the rest of the stock and the wine and stir. Simmer on low heat for approx. 25 minutes until the rice is soft.
- Fold in the chopped herbs and spinach and simmer for another 2 - 5 minutes. Season to taste with salt and pepper (if you like a pinch of nutmeg) and simmer for another 2 minutes. Then fold in the yoghurt, garnish with fine pore strips and serve immediately.
- Tip:
- If you like, you can sprinkle grated parmesan on top.
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