Risotto Verde Recipe

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Ingredients:

Serving

Directions:

Pour the bouillon into a large pan and bring to a boil- Low the heat to a simmer.
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.
Stir in the rice and cook, stirring occasionally, until translucent and well coated in oil.
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.
Gradually stir in the remaining bouillon and wine and cook over low heat for 25 minutes, or until the rice is creamy.
Stir in the chopped mixed herbs and baby spinach, season to taste with salt and pepper and cook for another 2 minutes.
Stir in the plain yogurt, garnish with the shredded leek, and serve the risotto immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	891.57 Kcal (3733 kJ)
Calories from fat	158.88 Kcal
		% Daily Value*
Total Fat	17.65g	27%
Cholesterol	5.3mg	2%
Sodium	2480.29mg	103%
Potassium	1207.03mg	26%
Total Carbs	144.37g	48%
Sugars	12.56g	50%
Dietary Fiber	7.85g	31%
Protein	20.76g	42%
Vitamin C	31mg	52%
Iron	7.2mg	40%
Calcium	177.6mg	18%

Amount Per 100 g
Calories	113 Kcal (473 kJ)
Calories from fat	20.14 Kcal
		% Daily Value*
Total Fat	2.24g	27%
Cholesterol	0.67mg	2%
Sodium	314.37mg	103%
Potassium	152.99mg	26%
Total Carbs	18.3g	48%
Sugars	1.59g	50%
Dietary Fiber	0.99g	31%
Protein	2.63g	42%
Vitamin C	3.9mg	52%
Iron	0.9mg	40%
Calcium	22.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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