Spanakoriso (spinach risotto)

We've just planted some lovely spinach. It made me think of this lovely Greek recipe...

Spanakoriso (spinach risotto)

Serves 4

300 grams spinach or other soft leaved greens such as chard washed and chopped

1 bunch spring onions or 1 medium onion finely chopped

1 bunch dill chopped

1 bunch flat leaf parsley chopped

200-250 grams Italian risotto rice such as Arborio or other short grain rice

Olive oil

Vegetable stock

Sea salt and fresh ground black pepper

2 lemons

100-200grams Greek feta cheese

Black olives

Method

Heat the vegetable stock in a pan.

Warm the olive oil in a separate pan and add the spring onion or onion cooking over a low heat to soften.

Add the spinach or chard and the chopped herbs and cook for a few minutes until all wilted and soft.

Stir in the rice and cook for a minute or two to absorb some of the green sauce. Then add a ladle or two of the hot vegetable stock and stir until absorbed.

Continue adding the vegetable stock ladle by ladle stirring to absorb until the rice is cooked.

Season to taste.

Serve in bowls with a drizzle of olive oil, a good squeeze of lemon juice and crumbled feta cheese and black olives on the side.