Risotto with spinach, fennel and dill (greek style spanakorizo) Risotto with spinach, fennel and dill (greek style spanakorizo)

Risotto with spinach, fennel and dill (greek style spanakorizo)

FOR 4 SERVINGS 45 minutes
FiveStar: 
Average: 5 (1 vote)

INGREDIENTS

For the risotto with spinach, fennel and dill

  • 120 gr. olive oil
  • 100 gr. onion, finely chopped
  • 100 gr. leeks, finely chopped
  • 70 gr. spring onion, finely chopped
  • 10 gr. garlic, finely chopped
  • 400 gr. rice for risotto (arborio, carnarolli)
  • 200 gr. white wine
  • 1.4 kg vegetable stock or water
  • 250 gr. spinach, peeled
  • 200 gr. fennel, cut into very thin slices
  • 15 gr. fennel, finely chopped
  • 15 gr. dill, finely chopped
  • 150 gr. spinach juice
  • 60 gr. lemon juice, freshly ground
  • Feta cheese - optional

DIRECTIONS

VIDEO DIRECTIONS

For the risotto with spinach, fennel and dill

Heat the broth and keep warm throughout the preparation.  

Heat a saucepan (wide and shallow) over medium to high heat, add half the olive oil and sweat the onion, leek and spring onion. Season with salt and cook until soft.

 

Add the rice and sauté for about 2-3 minutes. Add the garlic, add the wine and let it reduce completely. Add the hot broth in small batches, stirring constantly and letting the rice absorb all the liquid before adding the next batch.  Every addition of broth should cover almost all the rice. Cook in a gentle simmer.


Season with salt and continue to add broth, until the rice needs about 5 minutes of cooking and about 1/4 of the broth is left. Add the remaining olive oil, spinach and fennel and continue to cook in the same way, until the rice is cooked.  Add the dill, fennel, spinach juice, lemon juice and salt. Serve with feta cheese.

 

Tip: you may add any protein such as poultry, seafood, fish etc to the risotto.

For the risotto with spinach, fennel and dill

  • 120 gr. olive oil
  • 100 gr. onion, finely chopped
  • 100 gr. leeks, finely chopped
  • 70 gr. spring onion, finely chopped
  • 10 gr. garlic, finely chopped
  • 400 gr. rice for risotto (arborio, carnarolli)
  • 200 gr. white wine
  • 1.4 kg vegetable stock or water
  • 250 gr. spinach, peeled
  • 200 gr. fennel, cut into very thin slices
  • 15 gr. fennel, finely chopped
  • 15 gr. dill, finely chopped
  • 150 gr. spinach juice
  • 60 gr. lemon juice, freshly ground
  • Feta cheese - optional

VIDEO DIRECTIONS

For the risotto with spinach, fennel and dill

Heat the broth and keep warm throughout the preparation.  

Heat a saucepan (wide and shallow) over medium to high heat, add half the olive oil and sweat the onion, leek and spring onion. Season with salt and cook until soft.

 

Add the rice and sauté for about 2-3 minutes. Add the garlic, add the wine and let it reduce completely. Add the hot broth in small batches, stirring constantly and letting the rice absorb all the liquid before adding the next batch.  Every addition of broth should cover almost all the rice. Cook in a gentle simmer.


Season with salt and continue to add broth, until the rice needs about 5 minutes of cooking and about 1/4 of the broth is left. Add the remaining olive oil, spinach and fennel and continue to cook in the same way, until the rice is cooked.  Add the dill, fennel, spinach juice, lemon juice and salt. Serve with feta cheese.

 

Tip: you may add any protein such as poultry, seafood, fish etc to the risotto.

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Comments

@Yiannis Lucacos

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