Spanakorizo Recipe

Cooking Instructions

1. 1

   Sautéing the Spinach

   In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for about 3-4 minutes, until wilted. Season with salt and black pepper to taste. Remove the spinach from the skillet and set aside.

2. 2

   Cooking the Rice

   In the same skillet, add the arborio rice and toast it in the residual olive oil for about 2 minutes, stirring frequently until the rice is slightly translucent.

3. 3

   Adding Broth

   Gradually add the vegetable broth, one cup at a time, stirring continuously. Allow the rice to absorb the broth before adding more. This process should take about 15-20 minutes.

4. 4

   Incorporating Spinach and Dill

   Once the rice is creamy and al dente, stir in the sautéed spinach and chopped dill. Mix well to combine all the flavors.

5. 5

   Finishing Touches

   Remove the skillet from heat and stir in the lemon juice. Adjust seasoning with additional salt and black pepper, if necessary.

6. 6

   Serving

   Serve the spanakorizo warm, garnished with extra dill or a lemon wedge if desired.