Spanakorizo (A Greek Spinach Risotto) Recipe #59468
One of our favourite vegetarian (ladera) meals.
45 min | 20 min prep
SERVES 4
- 1 1/2 lbs spinach, cleaned, stemmed, torn or cut into smaller pieces and washed in several changes water
- 1/2 cup olive oil
- 1 cup chopped spring onion (white and green)
- 1 small onion, chopped
- 1 leek, chopped (optional)
- 1 1/4 cups rice, short-grain is best (or use Arborio, but at a pinch, you can use converted. I often make it with brown rice for more fibe)
- 1/4 cup lemon juice
- 2 tablespoons minced fresh dill
- 3 cups water
- salt
- fresh ground black pepper
Serve with
- In a deep pan heat oil and gently fry onion and leek (if used) until soft.
- Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
- Cook for five minutes, stirring frequently.
- Add remaining ingredients and bring to the boil.
- When boiling add the spinach, stir well and cover.
- Reduce heat and simmer on low heat for 15 minutes or so (longer if using brown rice).
- Remove from heat.
- Leave tightly covered and allow to stand at least 1/2 an hour before serving.
- Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!
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5 stars