A classic and traditional Greek recipe for spinach and dill risotto. The famous Spanakorizo!
Spanakorizo has a special place in Greek gastronomy. Together with spinach pie (Spanakopita) it has to be the most popular spinach-based dish in Greece.
The beauty of Spanakorizo lies in it’s simplicity and the quality of ingredients. Fresh spinach is highly recommended over frozen one. Fresh dill is also a must,it gives so much flavor and aroma!
It’s a very healthy meal that takes advantage of all the benefits spinach has to offer. Even if it’s considered a “poor man’s dinner”, it’s very popular because of its nutritional value and…taste of course!
A few tips now:
- The rice should be cooked with the juices from the spinach and onions.
- Be careful when you add water, you don’t want it to be a soup!
- Don’t be afraid to top it with lots of lemon when it’s on your plate.
- Enjoy it with a generous slice of Feta next to it.
- 500 gr (17 oz) fresh spinach.
- ¾ of a cup Carnaroli or Arborio rice.
- 2 medium yellow onions chopped.
- 6-7 spring onions chopped.
- 1 bunch of fresh dill chopped.
- Juice of two lemons.
- ½ cup of extra-virgin olive oil.
- 1 teaspoon of paprika.
- Salt and ground pepper.
- Wash the spinach and let it drain in a colander.
- Add the olive oil in a large pot and heat it up on medium heat. Add the onions (yellow and spring) and cook until they start getting soft.
- Add the spinach and give a good stir. Spinach will release a lot of juices so let it cook for ~ 10 minutes while stirring from time to time. Add the dill and season with salt and pepper.
- Add the rice and one cup of hot water. Add the paprika and stir well. The juices from the spinach and the water should be enough to cook the rice. If your risotto starts looking dry and the rice is not cooked yet add ½ cup of hot water. Add the lemon juice. Stir well from time to time so the spinach doesn't stick on the bottom of the pot.
- Serve the spinach risotto warm with a slice of Feta cheese on the side.
- Bon appetit!