Recipe by DreamoBway
I was watching Ina Garten make some delicious spankakopita on Barefoot Contessa, and it got me craving some. Since I can't have gluten, and thusly can't have phyllo dough, I thought I would add all the delicious filling into a risotto. The recipe that I used as the risotto base is Parmesan Risotto by Dancer^.
Top Review by Studentchef
This was really nice, and I love the combination of rice and feta cheese. The cheese definetely added something a little creamy, as it slightly melted in the hot rice, but still maintained it's crumbles.
- 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
Directions See How It's Made
- 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.