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.