10 tbsp Olive Oil
1 Onion, Chopped
2 Garlic Cloves, Sliced
4 Spring Onions, Chopped
7-8 Stems Dill, Chopped
Salt, To Taste
1 tbsp Black Pepper Powder, Freshly Ground
1 cup Arborio Rice
½ cup White Wine
300-500 ml Chicken Stock
300 g Spinach
5 Stems Dill
½ tsp Lime Zest
3 tbsp Lemon Juice
1
In a large pot or Dutch oven over medium heat, sauté the onion, garlic cloves, spring onions, and dill leaves in olive oil until softened, for about 5 minutes.
2
Mix in the salt, black pepper powder, and rice, and sauté for 3-4 minutes before pouring in the white wine and mixing well.
3
Add the chicken stock in batches while mixing constantly and bring to a boil. Then reduce the heat and let it simmer until the rice is boiled and al dente.
4
Add the spinach in two batches, along with dill, lemon zest, and lemon juice, and mix well.
5
Finish by adding olive oil and giving it one final mix before serving.
6
Spanakorizo is now ready to be served.
Ingredients
10 tbsp Olive Oil
1 Onion, Chopped
2 Garlic Cloves, Sliced
4 Spring Onions, Chopped
7-8 Stems Dill, Chopped
Salt, To Taste
1 tbsp Black Pepper Powder, Freshly Ground
1 cup Arborio Rice
½ cup White Wine
300-500 ml Chicken Stock
300 g Spinach
5 Stems Dill
½ tsp Lime Zest
3 tbsp Lemon Juice