Spanakorizo - Greek Spinach Risotto

Spanakorizo - Greek spinach and rice recipe

Spanakorizo is an easy weeknight fix with just a few inexpensive ingredients, most of which you probably already have in your pantry. It’s a cozy spring dish that reminds me of college when I started cooking for myself on a budget. I could make a pot full of spanakorizo and eat it for breakfast with a fried egg, take it for lunch between classes, or have it for dinner with a beer and feel totally satisfied. 

As with most Greek dishes, this recipe is going to remind you of a dish you've probably eaten already; in this case, Italian risotto. And, as with most Greek dishes, it might feel a bit more rustic or lacking in finesse. But please don't mistake any of that for lack of flavor, heartiness, or luxury. Some would call it #uglydelicious. Best served with your favorite crisp white wine, some feta, or next a protein for a super hearty and healthy side. I hope you enjoy it!

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Spanakorizo - Level 2 - Spinach Risotto

( 0 reviews )

Yield: 4-6

Author: Anastasia Sotiropulos - Greek Like Me

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

A simple dish for an easy weeknight dinner or to serve alongside a roast chicken, grilled steak, or keep it simple and serve it by itself! A delicious and healthful meal that just happens to be vegan and gluten-free.

IngredientsUSMetric

Spanakorizo

• 2 lbs fresh spinach
• 1 large yellow onion
• 1/2 cup extra virgin olive oil
• 1 cup white rice (I love Lundberg's Organic California White Calrose Rice)
• 1-2 cloves fresh garlic
• 2 sprigs fresh mint
• 1 bunch fresh parsley
• 2 Tbsp. tomato paste
• 1/2 Tsp. Kosher salt
• 1/2 Tsp. fresh cracked pepper
• 1 cup water
• Lemon wedges for garnish

Instructions

To prepare the dish

1. Wash spinach and drain as much water as possible
2. While the spinach is drying out, prepare the rest of the ingredients
3. Dice the onion and roughly chop the garlic
4. Finely chop the mint and parsley
5. Roughly chop the spinach for large leaves. If you are using baby spinach, there's no need to chop at all!
6. You will need a large pot to hold all of the spinach. Just as an FYI - it looks like a lot of spinach, but it will cook down to less than a quarter of what you have!
7. Place your pot on medium heat. Once the pot is heated, add the extra virgin olive oil and allow it to heat up. Add the chopped onions and salt, and sauté until they're soft and translucent
8. At this point start adding the spinach - you may need to do it in batches if it doesn't fit all at once. It's ok to cook down the spinach to get it all in!
9. Once the spinach is in, add the rice and water and stir it together with the spinach and onions.
10. Last, add the garlic, herbs, tomato paste, and pepper and stir together with spinach and rice so that all ingredients are combined.
11. Cover the pot and reduce the heat to low. Let the ingredients simmer for 15-20 minutes or until the rice is tender.
12. Serve warm with a slice of lemon to squeeze on top and enjoy!

Notes

Substitutions Guide:

• Instead of fresh spinach, you can use frozen spinach - thaw and squeeze as much moisture out as possible
• Instead of white rice, you can use brown rice - increase water quantity and cook time based on package instructions
• Instead of fresh herbs you can use dried herbs - 1 Tsp. Mint, 3 Tbsp. Parsley
• Instead of tomato paste you can use tomato sauce - 8oz can of tomato sauce

Recommended Products:

Lundberg Organic California White Calrose Rice

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