Quick and easy to prepare, spanakorizotto is a modern version of the traditional spanakorizo (spinach rice). The subtle changes in the recipe add an interesting touch whilst maintaining all the hearty flavours spinach gives when combined with rice in the pot. This recipe is from Mazi Restaurant (London) whose approach is to draw inspiration from traditional Greek recipes all the while making subtle changes and using a more contemporary cooking approach.
- 60 ml olive oil
- 1 shallot, finely chopped
- 320 gr short-grain Arborio rice
- 1 bunch of spring onions, chopped
- ½ leek, trimmed, cleaned and sliced
- 320 gr spinach, washed
- 700 ml- 1lt vegetable stock
- 30 gr butter
- 40 gr parmesan cheese, grated
- 20 gr dill, chopped
- ½ bunch of chervil chopped
- 1 lemon, for the zest and juice
- Salt and pepper
- Crumbled feta cheese to serve
- Heat the olive oil in a shallow flameproof casserole dish, add the shallot and stir over medium heat until soft but not browned. Add the rice and cook, stirring for 1 minute. Add the spring onions, leek and spinach and cook for a further 3 minutes, stirring frequently.
- Pour in 700 ml of the stock and cook over medium heat for 15-20 minutes, stirring occasionally, until the rice has absorbed nearly all the liquid and is al dente, adding more stock if needed.
- Remove the pan from the heat and stir in the butter and parmesan, then add all the chopped herbs. Finally add the lemon juice; check and adjust the seasoning with salt and pepper to taste.
- Divide the rice between individual bowls, crumble some feta cheese on the side and serve garnished with grated lemon zest.