10 Reviews of Spanakorizo (A Greek Spinach Risotto)

From: Geema

On May 27, 2003

I close my eyes and I'm in Greece while I eat this delicious risotto. I used the Arborio rice for this dish and was thrilled to discover that I could make a risotto without standing for a half hour of more, stirring and adding broth to my rice. It came out exactly right...creamy. I add the feta, and think it added a wonderful dimension, but my husband doesn't care for it and left it out. I'm keeping this recipe to make some other risotto variations using the same proportions, since it turned out so well.

From: GoKittenGo

On Jul 22, 2004

I made this for last night's dinner, and am having the leftovers for breakfast this morning - - it's that good. The proportions are perfect, everything simply blends together to create something fabulous. I used converted rice, and added feta at the table. Wonderful! Thanks for sharing this!

From: ekives

On Feb 28, 2004

Great and easy, really tastefull. I used lime juice (that's what I can get here in razil), jasmine rice and sardo cheese, it turned out a little too acidic, but great. Next time I'll cut the lime juice.

From: NcMysteryShopper

On Jun 2, 2006

This was a great side to our london broil! Simple and Tasty - a great combination! The olives and the feta really give this the flavor it needs - dont skip them. Thanks Ev!

From: katia

On Feb 27, 2007

One of my favorite vegetarian meals. I made it last night but I also used fresh tomato and one teaspoon tomato paste and added the lemon just before serving!

From: Tia Mouse

On Apr 3, 2008

I've made this 3 times in the last 3 weeks! I can't believe I forgot to review it. I love Evelyn's recipes so much that I will make anything with her name on it. I know it will be straight-forward to prepare, at least fairly healthy and that it will have wonderful flavor! We have another staple, Efharisto!

From: Chef #354758

On Jan 24, 2007

Will definitely make this recipe again and again! I prepared the spanakorizo using risotto and on another occasion, I used brown rice. The dish is excellent with either rice! I used my pressure cooker which sped up the cooking time. Brought in this dish to my Greek friends at work and I received MANY compliments! This dish is now a frequent request from my children (ages 15, 14 and 9)! Yummy!

From: CranberrySparkle

On Jan 22, 2009

Wonderful new way to make risotto. This combines two of my favorites into one great dish. I made it just as described and it turned out delicious.

From: Kumquat the Cat's friend

On Jan 22, 2009

I really liked the combination of lemon juice and dill in this, as it gave it a distinctive taste. We served it with feta cheese. Kalamata olives would have been good too but we didn't have any. My only comment would be to add the spinach a little later in the cooking process because I felt it came out a bit slimy. Also, we thought the amount of olive oil was excessive so we reduced it substantially. Thanks evelyn!

From: Galley Wench

On Jun 9, 2006

Love this . . . went very well with our roast pork loin. Because there are only two of us I cut the recipe in half. Did not have fresh lemon juice so substituted white wine and it was great! Thanks for sharing.