Greek Spinach Rice
4 portions / Cook time: 25′
- 70 g extra virgin olive oil
- 1 onion
- 250 g risotto rice
- 1 liter water
- 500 g spinach, frozen (net weight)
- grated zest and juice from 2 lemons
- 2 tablespoons dill, finely chopped
Place a pot over high heat. Pour the olive oil and add the chopped onion. As soon as the onion caramelizes, add the rice.
Stir and sauté the rice until it turns golden. Then, add the water, lower heat to medium and cook for 15-20 minutes, stirring every 2-3 minutes
so that it doesn’t stick to the bottom of the pot.
Pour a generous amount of salt in the spinach, and rub between your hands or with a towel.
Add the spinach to the pot in batches, keeping it over a medium to low heat.
Add the lemon zest and lemon juice and stir.
Taste it and adjust seasoning and lemon to your liking.
Remove from heat, add some olive oil and stir until the mixture becomes thick.
Add the dill into the pot and stir.
Add extra salt, pepper and lemon if needed and stir.
Serve the spinach rice with lemon slices and some crumbled feta.