This risotto is super creamy and flavorful with a couple of my favorite veggies: leeks and spinach. It's a healthy version of the traditional risotto but you'd never know the difference. I swear. This is a modified version of a recipe from What's Cooking Vegetarian cookbook (took out some herbs).
Ingredients
3 pints vegetable stock
2 T olive oil
2 garlic cloves, crushed
2 leeks, shredded
1 1/4 cup aborio rice
1 1/4 cup dry white wine
8 oz baby spinach
3 T natural unsweetened yogurt
Salt and pepper
Shredded leek to garnish
Directions
Boil stock in a large saucepan, reduce heat to simmer. Heat oil in a separate pan and saute garlic and leeks for 2-3 minutes. Stir in the rice and cook for 2 minutes, stirring until well coated. Pour in half the wine and a little hot stock. Cook over gentle heat until all liquid has been absorbed. Add remaining stock and wine and cook over a low heat for 25 minutes or until the rice is creamy. Stir in the baby spinach, season well with salt and pepper, and cook for 2 minutes. Stir in the yogurt, garnish with the shredded leek, and serve immediately.
Breakfast
Coffee with fat free half and half and sugar
Blueberry cobbler fat free yogurt
Snack
Banana
Lunch
Leftover butternut squash mac 'n cheese
Snack
Half bag of fritos from the vending machine ($1)
Dinner
Risotto Verde
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