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Risotto Verde

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Risotto Verde

Prep Time: Cook Time:

Ingredients

  • White rice, short grain, raw | 1.25 cup
  • White wine | 10.00 fl oz
  • Organic vegetable broth | 7.50 cup
  • Spinach, raw | 8.00 oz
  • Leeks, raw | 3.00 leek
  • Garlic, raw | 2.00 Tbsp
  • Spices, rosemary, dried | 1.00 tbsp
  • Spices, basil, dried | 1.00 tbsp, leaves
  • Spices, oregano, dried | 1.00 tbsp
  • Spices, thyme, dried | 1.00 tbsp, leaves
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Olive oil | 2.00 tablespoon
  • Low fat yogurt | 3.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 444.47 mg

Fat per serving: 8.20 g

Saturated fat per serving: 1.35 g

Protein per serving: 7.93 g

Sodium per serving: 1,142.45 mg

Cholesterol per serving: 0.68 g

Instructions

  1. Firstly, chop all herbs, spinach and garlic cloves separately. Also shred the fragments of leeks and set aside.
  2. Take a deep saucepan and pour vegetable broth in it. Give it a boil then let simmer on low heat.'
  3. In the mean time, take another deep frying pan, lightly stir fry 2 of the leeks and garlic in olive oil for 2 to 3 minutes till light golden.
  4. Add rice to the pan and saute well until oil gives shine to rice.
  5. Now pour half quantity of wine and some amount of simmering broth. Let it cook on low flame till rice devour all liquid.
  6. Add all reserved wine and broth. Cook for 25 minutes until it forms a smooth and creamy texture.
  7. While stirring, add chopped herbs and spinach along with seasonings to your taste and cook for 2 minutes.
  8. Add yogurt and in the end garnish with reserved leek. Serve hot.

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