Spanakopita Risotto
Ingredients
- 6 cups chicken stock ⓘ
- 1/4 cup olive oil ⓘ
- 4 scallions, green & white parts chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 1 cup arborio rice or 1 cup carnaroli rice ⓘ
- 1/2 cup dry white wine
- 1 teaspoon dried dill ⓘ
- 6 ounces fresh Baby Spinach ⓘ
- 1/2 cup feta cheese, crumbled (plus extra) ⓘ
- 1 tablespoon lemon juice ⓘ
- salt & pepper ⓘ
Instructions
- Heat stock in a saucepan over medium heat; keep at a low simmer.
- Heat olive oil in a heavy bottomed saucepan over medium heat.
- Saute scallions until soft.
- Add garlic and cook another 2 minutes.
- Add rice and cook, stirring constantly, until rice begins to make a clicking sound like glass beads (about 3-4 minutes).
- Add wine and dill to the rice mixture, and stir until the wine is absorbed.
- Using a ladle, add 3/4 cup hot stock to the rice. Stir constantly at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
- Continue adding stock 3/4 cup at a time until all 6 cups have been added. The final mixture should be thick enough that the grains of rice are suspended in liquid the consistency of heavy cream. It will thicken upon standing.
- Remove from heat. Stir in spinach, feta, and lemon juice, mixing until the spinach is wilted and the feta is melty. Season to taste with salt and pepper.
- Top individual servings with extra feta if desired.
Nutrition & Diet Analysis (per serving)
426
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).