Ingredients:
4 1/2 cups vegetable broth
1 tablespoon olive oil
2 cups leeks ( sliced 1/2 inch thick)
1 1/2 cups uncooked arborio rice
1/3 cup dry white wine
6 cups torn spinach or 6 cups arugula
1/2 cup half-and-half
1/4 cup grated fresh parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Directions:
Bring broth to a simmer (do not boil)– keep warm.
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add leeks and saute for 3 minutes or until tender.
Add rice: cook 1 1/2 minutes stirring constantly.
Stir in wine; cook 30 seconds or until liquid is nearly absorbed.
Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the rest.
Stir in arugula or spinach, half-and-half, chees, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.