members recipes

Ingredients
7 1/2 glass of veggie bouillon

2 tablespoons of olive oil

2 cloves of garlic, mushed

2 leeks, grated

1 1/4 glass of risotto rice

1 1/4 glass of dry white wine

4 tablespoons of spices blend

225 g spinach

3 tablespoons of natural yoghurt

salt and pepper

Method
Pour bouillon into big saucepan, heat it till it boils, than simmer.
Meanwhile, take another saucepan and heat the olive oil. Add garlic and leek, simmer it for 2-3 minutes till it's soft. While mixing add rice and fry it for 2 minutes.
Pour half of wine and little of bouillon. Cook it on low heat until liquid will be absorbed. Than, by portions, add the rest of wine and bouillon. Cook for 25 minutes untill the rice is creamy.
Add herbs and spinach, spice it with salt and pepper, cook for another 2 minutes and than pour yoghurt.
Ready :) Enjoy