Spinach risotto!

A traditional vegan Greek recipe, healthy, easy-to-cook and dealicius!

4 servings
2.2 lbs fresh spinach (1 kilo)
2/3 cup olive oil
1 med white onion, diced
4-5 spring onions chopped finally 
1-2 tbsp tomato paste or 1 tomato peeled and chopped
3/4 cup Arborio or Carnaroli rice
1/2 bunch dill finely chopped ( optional)
1/2 clove garlic or 1/2 teaspoon some garlic powder
juice of one lemon
3 cups warm water or warm stock
freshly ground pepper


Clean spinach. Remove hard stems from spinach leaves. Slice spinach leaves widely. In a pot, add 3-4 tablespoons olive oil over medium - high heat. Add the diced onion and the choped spring onions to the pot and cook until translucent, then add the tomato paste or tomato and cook for a minute longer.

Add the rice to the pan and stir until it becomes translucent (about 2-3 minutes). Pour the lemon juice. Once the juice is absorbed, add the spinach and the chopped dill to sauté for 2 minutes. Continuously stir the rice so it doesn't stick to the pot. 

Add the warm water or stock and the remaining olive oil and bring it to boil. Salt, pepper and add the garlic. Then lower the heat and wait until the stock is almost completely absorbed (about 30 minutes). Serve it with parmesan or goat cheese.

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