Greek Spinach Risotto – a delicious recipe with fresh spinach, olive oil, white onion, onions, tomato paste, arborio rice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Clean spinach. Remove hard stems from spinach leaves. Slice spinach leaves widely. In a pot, add 3-4 tablespoons olive oil over medium - high heat. Add the diced onion and the choped spring onions to the pot and cook until translucent, then add the tomato paste or tomato and cook for a minute longer.
2
Add the rice to the pan and stir until it becomes translucent (about 2-3 minutes). Pour the lemon juice. Once the juice is absorbed, add the spinach and the chopped dill to saute for 2 minutes. Continuously stir the rice so it doesn't stick to the pot.
3
Add the warm water or stock and the remaining olive oil and bring it to boil. Salt, pepper and add the garlic. Then lower the heat and wait until the stock is almost completely absorbed (about 30 minutes). Serve it with parmesan or goat cheese.
617
kcal
Calories
40
g
Fat
56
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 1/4 pounds fresh spinach 1 kilo, 2/3 cup olive oil, 1 white onion diced, 5 spring onions chopped finally, and more.
Yes, Greek Spinach Risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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