Spanakopita Risotto
Elevate your dinner table with the vibrant flavors of Spanakopita Risotto, a creamy, Greek-inspired twist on the classic Italian dish. Combining the rich, velvety texture of arborio rice with the bright, herbaceous notes of fresh spinach, dill, parsley, and zesty lemon, this one-pot wonder captures the essence of spanakopita in every bite. Crumbled feta cheese and grated Parmesan add a luscious, tangy depth, while a final touch of butter ensures a luxuriously smooth finish. Perfect for a quick weeknight meal or an elegant gathering, this 35-minute dish is a creative fusion of Mediterranean comfort food at its best. Serve it hot and watch it become a new family favorite! Keywords: Spanakopita Risotto, creamy risotto recipe, Greek risotto, spinach and feta risotto, Mediterranean comfort food, quick weeknight meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups vegetable stock, warmed
- 6 cups fresh spinach, chopped
- 2 tablespoons dill, fresh, chopped
- 2 tablespoons parsley, fresh, chopped
- 1 teaspoon lemon zest
- 1 cup feta cheese, crumbled
- 0.5 cups parmesan cheese, grated
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons unsalted butter (for finishing)
Instructions
In a large, heavy-bottomed saucepan, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the arborio rice to the pan and cook, stirring frequently, for 2-3 minutes until the edges of the grains look translucent.
Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.
Begin adding the vegetable stock, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding the next ladleful. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
Stir in the chopped spinach, dill, parsley, and lemon zest. Cook for 2-3 minutes, allowing the spinach to wilt.
Add the crumbled feta cheese and grated parmesan cheese, stirring until fully incorporated. Season with salt and black pepper to taste.
Finish the risotto by stirring in 2 tablespoons of butter for extra creaminess.
Serve immediately and enjoy!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 388 mg | 30% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
