Spanakorizo Spinach Risotto

This incredibly easy and nutritious spanakorizo is essentially a spinach risotto. It is yet another weekly staple for most Greek families.

We use frozen spinach for convenience and it still tastes delicious. But obviously, if you have the time and inclination, it will taste even better with fresh spinach leaves.

Any white rice will do but we especially love arborio and the less traditional but very aromatic basmati. Douse with plenty of lemon and accompany with feta cheese.

All this green and natural goodness will make your place smell more homely than ever. You can also add some oregano to your spanakorizo of you feel like it.

If refrigerated, spanakorizo keeps easily for a couple of days and some say it even tastes better as it is one of the ladera foods .

This is a great dish for vegetarians and vegans. Greeks have this as a main dish. It’s usually served with just feta and a Greek or other salad.

You can use the same technique to cook a number of vegetable risottos. We adore this prasorizo recipe.

Spanakorizo – Superb Spinach Risotto

5 from 5 votes
Course: MainCuisine: GreekDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

A super healthy recipe for Greek spinach risotto

Ingredients

  • 1 onion, chopped

  • 1-2 scallions, chopped (optional)

  • 1 leek, chopped in thick slices

  • 1 kg spinach (frozen or fresh)

  • 200 grams rice

  • 1/3 bunch dill, chopped

  • 1/4 cup olive oil

  • salt, pepper

  • 1-2 lemons

Directions

  • Heat the olive oil in a large pan.
  • Add the onions, leeks and scallions and saute for a few minutes till soft.
  • Add the spinach. If frozen, let it defrost in medium heat. Stir a couple of times.
  • Add some salt and pepper and a glass of water and bring to boil.
  • Lower the heat and let simmer for 20’ minutes adding some more water if you need to.
  • Add two more large glasses of water, turn up the heat and bring to boil.
  • Add the rice and lower back the heat, cover with the lid and allow the rice to simmer for 20’ or until soft. You must be patient and cook yout rice in very low heat.
  • When most but not all the liquid has been absorbed, add salt and pepper to taste.
  • Add the dill. Add an extra drizzle of olive oil if you want to.
  • Serve warm or at room temperature but not too hot.
  • Squeeze some lemon, taste and add some more if you need to.
  • Accompany with feta cheese if you want to.

Red Spanakorizo

Another very popular way to cook spanakorizo is to add some tomato puree or some fresh tomato. In this case you can also add some sliced carrot with your rice. You might want to skip the lemon if you decide to go for a red spanakorizo. It’s really unual to eat tomato with lemon to be honest.

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