Risotto Verde

Ingredients for 4 servings:

• 1 ½ liters vegetable broth
• 2 tbsp olive oil
• 2 garlic cloves, finely diced
• 2 stalk(s) leeks, cut into strips
• 400 g rice (Arborio) or short grain rice
• 200 ml dry white wine
• 250 g fresh spinach, cleaned, finely chopped, or about 150 g frozen spinach
• 4 tbsp seasonal herbs, chopped
• salt and pepper
• 1 pinch of nutmeg
• 3 tbsp low-fat yogurt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with fresh spinach and fresh herbs

Heat the vegetable stock and keep warm. Heat the oil in a second pot and sauté the leek (reserve a few strips for garnish) and garlic for about 3 minutes, stirring constantly, but do not allow to brown. Then stir in the rice and sauté until translucent. Add half of the wine and a little of the vegetable stock. Simmer over medium heat until the liquid has reduced. Pour in the remaining stock and wine and stir. Continue simmering over low heat for about 25 minutes, until the rice is tender. Stir in the chopped herbs and spinach and simmer for another 2-5 minutes. Season with salt and pepper (a pinch of nutmeg is also welcome) and simmer for another 2 minutes. Then stir in the yogurt, garnish with fine leek strips, and serve immediately. Tip: If you like, you can sprinkle grated Parmesan cheese on top.