Spanakorizo (A Greek Spinach Risotto)

"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."
photo by Theoni V. photo by Theoni V.
photo by Theoni V.
photo by katia photo by katia
photo by Galley Wench photo by Galley Wench
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:




  • 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!

Questions & Replies

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  1. 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.
  2. I really liked the combination of lemon juice and dill in this, as it gave it a distinctive taste. We served it with feta cheese. Kalamata olives would have been good too but we didn't have any. My only comment would be to add the spinach a little later in the cooking process because I felt it came out a bit slimy. Also, we thought the amount of olive oil was excessive so we reduced it substantially.:) Thanks evelyn!
  3. Great and easy, really tastefull. I used lime juice (that's what I can get here in razil), jasmine rice and sardo cheese, it turned out a little too acidic, but great. Next time I'll cut the lime juice.
  4. Just made it earlier today, delicious! I also added 2 garlic cloves with the onion at the beginning to add to the flavour, and a bit of sweetcorn for the last 2 minutes for added crumchiness. Lovely dish, I recommend addind a bit of feta, too!
  5. Reminds me of home. Very good recipe and much close to the real thing. I would add a little extra tomato paste. Adding a little more fresh olive oil, lemon and feta on your serving plate is a MUST.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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