Instructions: Pour the stock into a large saucepan and bring to boil. reduce the heat to a simmer.

Meanwhile, heat the oil in a separate pan and saute the garlic and leeks for 2-3 minutes until softened. Pour in the rice and cook for 2 minutes, stirring until well coated. Pour in half of the wine and a little of the hot stock. Cook over a gentle heat until all of the liquid has been absorbed. add the remaining stock and wine and cook over a low heat for 25 minutes or until the rice is creamy. Stir in the chopped mixed herbs and baby spinach, season well with salt and pepper and cook for 2 minutes. Stir in the unsweetened yogurt, garnish with the shredded leek, and serve immediately.

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