Rizoto me spanaki – Greek risotto with spinach, lemon and feta Recipe
This creamy dish made with rice, spinach, lemon and feta combines Italian risotto technique with Greek flavors. In Greece, similar rice-and-vegetable dishes are eaten as light yet filling lunches, especially on meatless days. The taste is fresh, slightly citrusy and gently cheesy – perfect for spinach lovers.
This risotto brings together the creaminess of Italian cuisine and the bright, herbal flavors of Greece. Lemon, dill and feta give the dish a distinctive Mediterranean character, while spinach adds color and a boost of nutrients.
Chef's tips
Use a good-quality vegetable stock – it makes a big difference in a simple dish like this. Add the lemon juice gradually and taste as you go so the acidity is perfectly balanced with the saltiness of the feta.
How to serve
Serve in warm bowls, topped with a few extra feta crumbles and fresh dill. A side of crusty bread and a crisp green salad turns it into a complete meal.
Ingredients
- rice - 220 g
- spinach - 150 g
- feta cheese - 80 g
- vegetable stock - 800 ml
- onion - 1 piece
- garlic - 2 cloves
- olive oil - 30 ml
- white wine - 80 ml
- lemon - 1 piece
- dill - 1 tablespoon
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Heat the stock in a small pot and keep it over very low heat so it stays hot throughout the whole risotto cooking process.
- Finely chop the onion, and chop or press the garlic. Rinse and dry the spinach; you can cut larger leaves in half.
- In a wide pot or deep frying pan, heat the olive oil over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the garlic and cook for about 1 more minute, stirring, until it becomes very fragrant.
- Add the rice and cook for 2–3 minutes, stirring, until every grain is coated with fat and the edges turn slightly glassy-white.
- Pour in the white wine, stir and cook until it almost completely evaporates, stirring from time to time.
- Then start adding the hot stock one ladleful (about 100 ml) at a time. After each addition, stir the rice and wait until most of the liquid is absorbed before adding the next portion. Cook like this for about 18–20 minutes, until the rice is soft but still slightly al dente in the center.
- When you add the last portion of stock and the rice is almost done, add the spinach and stir until the leaves wilt and reduce in volume.
- Remove the pan from the heat. Add crumbled feta, grated zest from half a lemon and 1–2 tablespoons of lemon juice, chopped dill, salt and pepper. Gently stir until the cheese partially melts and the risotto becomes creamy.
- Cover and let the dish rest for 2 minutes, then serve immediately, optionally drizzling with a bit more lemon juice on the plate.
Storage
No storage information available for this dish.
I love making this risotto on busy weekdays – it feels special but doesn’t require many ingredients. The combination of lemon and feta always reminds me of summer holidays by the sea.
