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. ---------------------------------------------------------------------------
Nutrition
Ingredients
