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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Jenny Stacey's What's Cooking - Vegetarian Ingredients:
7 1/2 cups vegetable stock |
2 tablespoons olive oil |
2 cloves garlic, crushed |
2 leeks, shredded |
1 1/4 cups arborio rice |
1 1/4 cups dry white wine |
4 tablespoons mixed herbs, chopped |
8 ounces baby spinach leaves |
3 tablespoons unsweetened plain yogurt |
salt and pepper, to taste |
shredded leek, to garnish |
Directions:
1. Pour the stockinto a large saucepan and bring to a boil.
2. Reduce heat to a simmer.
3. Meanwhile, heat the olive oil in a separate pan and saute the garlic and leeks for 2-3 minutes until softened.
4. Stir in the rice and cook for a couple of minutes until well coated.
5. Pour in half of the wine and a little of the hot stock into the rice.
6. Cook over a gentle healt until all of the liquid has been absorbed.
7. Add the remaining stock and wine and cook over a low heat for about 25 minutes or so or until the rice is creamy.
8. Stir in the chopped mixed herbs and spinach.
9. Season and cook for 2 minutes.
10. Stir in the yogurt with the shredded leek and serve immediately.
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