Spanakorizo (A Greek Spinach Risotto) Recipe

Name: Spanakorizo (A Greek Spinach Risotto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs spinach, cleaned, stemmed, torn or 1 1/2 lbs 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; 1 tablespoon tomato paste (optional); Serve with; feta cheese; kalamata olive; crusty bread

Servings: persons

1 1/2 lbs spinach, cleaned, stemmed, torn or 1 1/2 lbs 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
1 tablespoon tomato paste (optional)
Serve with
feta cheese
kalamata olive
crusty bread

1
In a deep pan heat oil and gently fry onion and leek (if used) until soft.
2
Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
3
Cook for 5 minutes, stirring frequently.
4
Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
5
Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
6
Remove from heat.
7
Leave tightly covered and allow to stand at least 1/2 an hour before serving.
8
Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs spinach, cleaned, stemmed, torn or 1 1/2 lbs 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, and more.

Yes, Spanakorizo (A 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.

That's it — enjoy your meal!

Spanakorizo (A Greek Spinach Risotto)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions