Risotto Verde Recipe

Name: Risotto Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ½ cups vegetable broth; 2 tablespoons olive oil; 2 garlic cloves, crushed; 2 leeks, shredded; 2 cups arborio rice; 1 ¼ cups dry white wine; 4 tablespoons chopped fresh mixed herbs; 8 ounces Baby Spinach; 3 tablespoons low-fat plain yogurt; salt and pepper; shredded leek, to garnish

Servings: persons

7 ½ cups vegetable broth
2 tablespoons olive oil
2 garlic cloves, crushed
2 leeks, shredded
2 cups arborio rice
1 ¼ cups dry white wine
4 tablespoons chopped fresh mixed herbs
8 ounces Baby Spinach
3 tablespoons low-fat plain yogurt
salt and pepper
shredded leek, to garnish

1
Pour the bouillon into a large pan and bring to a boil- Low the heat to a simmer.
2
Meanwhile, heat the oil in a separate pan and cook the garlic and leeks, stirring occasionally, for 2 to 3 minutes, until softened but not browned.
3
Stir in the rice and cook, stirring occasionally, until translucent and well coated in oil.
4
Pour in half of the wine and a little of the hot bouillon; it will bubble and steam rapidly- Cook over gentle heat, until all of the liquid has been absorbed.
5
Gradually stir in the remaining bouillon and wine and cook over low heat for 25 minutes, or until the rice is creamy.
6
Stir in the chopped mixed herbs and baby spinach, season to taste with salt and pepper and cook for another 2 minutes.
7
Stir in the plain yogurt, garnish with the shredded leek, and serve the risotto immediately.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 7 ½ cups vegetable broth, 2 tablespoons olive oil, 2 garlic cloves, crushed, 2 leeks, shredded, and more.

Yes, Risotto Verde falls under the Soups & Stews 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.

Risotto Verde

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