Recipe by evelyn/athens
One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.
Top Review by Geema
I close my eyes and I'm in Greece while I eat this delicious risotto. I used the Arborio rice for this dish and was thrilled to discover that I could make a risotto without standing for a half hour of more, stirring and adding broth to my rice. It came out exactly right...creamy. I add the feta, and think it added a wonderful dimension, but my husband doesn't care for it and left it out. I'm keeping this recipe to make some other risotto variations using the same proportions, since it turned out so well.
- 1 1⁄2 lbs spinach, cleaned, stemmed, torn or 1 1⁄2 lbs cut into smaller pieces and washed in several changes water
- 1⁄2 cup olive oil
- 1 cup chopped spring onion (white and green)
- 1 small onion, chopped
- 1 leek, chopped (optional)
- 1 1⁄4 cups rice, short-grain is best (or use Arborio, but at a pinch, you can use converted. I often make it with brown rice for more fibe)
- 1⁄4 cup lemon juice
- 2 tablespoons minced fresh dill
- 3 cups water
- fresh ground black pepper
- 1 tablespoon tomato paste (optional)
- feta cheese
- kalamata olive
- crusty bread
Directions See How It's Made
- In a deep pan heat oil and gently fry onion and leek (if used) until soft.
- Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
- Cook for 5 minutes, stirring frequently.
- Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
- Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
- Remove from heat.
- Leave tightly covered and allow to stand at least 1/2 an hour before serving.
- Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!