Spinach rice is a classic dish and a personal favourite among the Greek-style risottos that feature different vegetables according to the season, such as cabbage, leek and chards, –lachanorizo, prasorizo and seskoulorizo – can you see the pattern?
For four persons you will need:
400 g of spinach (or chards), washed
3 dl risotto rice
1 lit boiling water
100 ml de-alcoholised white cooking wine
2-3 spring onions
a handful of fresh dill
1 dry onion
salt, black ground pepper & chili flakes
2-3 tbsp of olive oil and/or butter
2-3 tbsp tomato concasse (optional)
- Wash the spinach thouroughly to remove any dirt.
- Cut the leaves in three and place them in a shallow container.
- Pour the hot water over them and let soak for 15 min until the greens have shrunk and softened.
- Cut the onion finely
- Wash and strain the risotto rice.
- Heat up 2 tbsp of oil and soften the onion before you add the rice. Fry for a couple of minutes, stirring frequently; add the wine.
- After 2-3 minutes and before the rice has dried up, start adding some of the broth and a pinch of salt.
- Gradually add liquid and stir.
- When there is only little of the liquid left, add the spinach, the dill, the rest of the liquid and 2-3 tbps of tomato concasse. At this stage the risotto does not need to boil. You can actually cut off the heat, mix well and cover with the lid, checking once in a while that your risotto has not stuck to the bottom of the pot.
- Finish off the risotto by adding some extra virgin olive oil and the juice of half a lemon.
Spanakorizo goes well with a slice of feta cheese, and/or roasted pine-nuts and pieces of sun-dried tomatoes.