Risotto with Spinach



3 tablespoons olive oil

1 onion finely chopped

4 chives finely chopped

1 cup Carolina rice

1 cup white wine

1/2kg spinach

4 cups vegetable broth

4 tablespoons yogurt

Salt, Pepper


Heat the olive oil in a non-stick pan, add the onions and chives, saute for 3-4 minutes until soft. Add rice and stir it for several minutes until the rice becomes transparent. Add wine and wait  until the alcohol  evaporates. Then, little by little, add hot vegetable broth — as soon as the liquid is absorbed — pour a little else, until the rice becomes soft. Near the end of of cooking, add spinach, coarsely chopped, salt and pepper to taste.  Serve mixing with yogurt — 1 tablespoon yogurt per serving.

Bon Appetit!

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