Risotto Verde Recipe

Name: Risotto Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 cups vegetable stock or 7 1/2 cups chicken stock; 2 tablespoons olive oil; 3 garlic cloves, crushed; 1 leek, shredded; 1 1/4 cups arborio rice; 1 1/4 cups dry white wine; 4 tablespoons fresh basil, chopped; 8 ounces Baby Spinach, fresh; 3 tablespoons plain yogurt; 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon black pepper

Servings: persons

7 1/2 cups vegetable stock or 7 1/2 cups chicken stock
2 tablespoons olive oil
3 garlic cloves, crushed
1 leek, shredded
1 1/4 cups arborio rice
1 1/4 cups dry white wine
4 tablespoons fresh basil, chopped
8 ounces Baby Spinach, fresh
3 tablespoons plain yogurt
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper

1
In large sauce pan bring stock to a boil. Reduce to a simmer.
2
Heat olive oil in separate large sauce pan.
3
Saute garlic and leeks until softened (about 3 minutes).
4
Add rice and cook for two minutes, stirring frequently.
5
Add half the wine to rice mixture and about 1/2 cup of the hot stock.
6
Cook on medium low until all liquid has been absorbed.
7
Add the remainder of stock and white wine and cook over low heat for 25 minutes, until rice is creamy. (Rice needs to absorb liquid slowly in order to have the correct consistency.).
8
Stir in basil and baby spinach. Season with salt and pepper and cook for 2 minutes.
9
Add plain yogurt and mix well.
10
Serve hot.

1152

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 1/2 cups vegetable stock or 7 1/2 cups chicken stock, 2 tablespoons olive oil, 3 garlic cloves, crushed, 1 leek, shredded, and more.

Yes, Risotto Verde falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions