Risotto Verde

• 7 12 cups vegetable stock
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 2 leeks, shredded
• 1 14 cups arborio rice
• 1 14 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

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.

vegetable stock, olive oil, garlic, leeks, arborio rice, white wine, mixed herbs, baby spinach, yogurt, salt

Taken from www.food.com/recipe/risotto-verde-96525 (may not work)