Spanakopita Risotto

Recipe by DreamoBway
READY IN: 55mins




  • 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.