Spinach risotto!

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

Ingrediets

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

salt

freshly ground pepper

Directions

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.

DEEP-SEA DELICACY

Looking for seafood recipes? What about a shrimp risotto with saffron? This time, I will not ramble on about  Saffron origin, but if you are curious about it, you can take a look at  WHEN CHINA MET ANCIENT GREECE. 

Enjoy!

Ingredients

4 servings

1 1/2 cup Arborio rice

12 large shrimps
8 tablespoons extra virgin olive oil
1 large onion
1/4 cup ouzo
1 garlic clove1/4 cup orange juice

1/4 cup lemon juice
1 large pinch of saffrona pinch of ground garlic

Salt and pepper
2 1/2 cups water

Directions

Peel and devein the shrimps. Keep the shrimp heads. (You can also keep a whole shrimp to garnish.)

In a large skillet, heat the water over high heat. When you bring water at boiling point, add the shrimp heads and the garlic glove. Salt, pepper and add the saffron. 

Let the mix boil for 30 minutes. Then pass the stock through a fine sieve. Reduce the heat and keep the stock warm. 

Dice the onion finely.  In a pot, heat 4 tbsps. olive oil over medium heat and sauté  onion until translucent. Add rice and fry until it looks slightly translucent (about 2-3 minutes). Add ouzo stirring the rice. Once ouzo is evaporated, pour 1/4 cup shrimp stock. Gradually add all the shrimp stock, waiting every time to be absorbed before you add some more. 

In a saucepan over high heat add the rest olive oil. When oil heats enough, add shrimps. Pour the lemon and orange juice. Stir and simmer the shrimps until shrimps become orange. Season with salt, ground garlic and pepper. Add shrimps to rice and spoon the risotto into your serving dish. Serve immediately!