Spanakorizo (a Greek Spinach Risotto)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 ( 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)
• feta cheese
• kalamata olive
• crusty bread

Recipe

• 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!