Spanakorizo a Greek Spinach Risotto
Experience the vibrant flavors of Greece with Spanakorizo, a traditional Greek spinach risotto that’s both comforting and healthy. This one-pot vegetarian dish combines tender medium-grain white rice with fresh, nutrient-packed spinach, aromatic dill, and parsley, all simmered in a flavorful vegetable broth. Brightened with a splash of zesty lemon juice and optionally topped with crumbly feta cheese, this recipe strikes the perfect balance between tangy and savory. Ready in just 45 minutes, Spanakorizo is a wholesome, quick, and satisfying weeknight meal that can be enjoyed as a main dish or a hearty side. Ideal for Mediterranean cuisine lovers, this recipe is a celebration of simple ingredients transformed into something extraordinary.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup uncooked medium-grain white rice
- 2.5 cups vegetable broth or water
- 12 ounces fresh spinach, chopped
- 3 tablespoons lemon juice
- 3 tablespoons dill, finely chopped
- 3 tablespoons parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Heat the olive oil in a large saucepan or deep skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the uncooked rice to the pan, stirring to coat it with the oil and aromatics for about 2 minutes.
Pour in the vegetable broth or water and bring the mixture to a gentle boil.
Lower the heat to a simmer, cover the pan, and cook the rice for about 15 minutes, stirring occasionally.
Add the chopped spinach, handfuls at a time, stirring to wilt it into the rice mixture.
Once all the spinach is incorporated, continue to cook for another 10 minutes, or until the rice is tender and most of the liquid is absorbed. Adjust with a splash of water if needed during cooking.
Stir in the lemon juice, dill, parsley, salt, and black pepper. Mix well to combine.
Remove from heat, cover the pan, and let the Spanakorizo sit for 5 minutes to allow the flavors to meld.
Serve warm, optionally topped with crumbly feta cheese for extra richness. Enjoy!
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 6351 mg | 276% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 12.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1069 mg | 82% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2946 mg | 63% | |
*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.
