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.

No additional tips available.

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

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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.

Spanakorizo (A Greek Spinach Risotto)

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