Greek Spinach Risotto

Name: Greek Spinach Risotto
Ingredients: 2 1/4 pounds fresh spinach 1 kilo; 2/3 cup olive oil; 1 white onion diced; 5 spring onions chopped finally; 2 tablespoons tomato paste or 1 tomato peeled and chopped; 3/4 cup arborio rice; 1/2 bunch dill finely chopped, optional; 1/2 clove garlic or 1/2 teaspoon some garlic powder; 1 lemon; 3 cups warm water or warm stock; salt; freshly ground pepper

12 ingredients

3 steps

Ingredients

2 1/4 pounds fresh spinach 1 kilo
2/3 cup olive oil
1 white onion diced
5 spring onions chopped finally
2 tablespoons tomato paste or 1 tomato peeled and chopped
3/4 cup arborio rice
1/2 bunch dill finely chopped, optional
1/2 clove garlic or 1/2 teaspoon some garlic powder
1 lemon
3 cups warm water or warm stock
salt
freshly ground pepper

Directions

1

Clean spinach. Remove hard stems from spinach leaves. Slice spinach leaves widely. In a pot, add 3-4 tablespoons olive oil over medium - high heat. Add the diced onion and the choped spring onions to the pot and cook until translucent, then add the tomato paste or tomato and cook for a minute longer.
2

Add the rice to the pan and stir until it becomes translucent (about 2-3 minutes). Pour the lemon juice. Once the juice is absorbed, add the spinach and the chopped dill to saute for 2 minutes. Continuously stir the rice so it doesn't stick to the pot.
3

Add the warm water or stock and the remaining olive oil and bring it to boil. Salt, pepper and add the garlic. Then lower the heat and wait until the stock is almost completely absorbed (about 30 minutes). Serve it with parmesan or goat cheese.