Spanakopita Risotto

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 cups chicken stock
• 1/4 cup olive oil
• 4 scallions, green & parts chopped
• 2 garlic cloves, minced
• 1 cup arborio rice or 1 cup carnaroli rice
• 1/2 cup dry wine
• 1 teaspoon dried dill
• 6 ounces fresh baby spinach
• 1/2 cup feta cheese, crumbled (plus extra)
• 1 tablespoon lemon juice
• salt & pepper

Recipe

• 1 heat stock in a saucepan over medium heat; keep at a low simmer.
• 2 heat olive oil in a heavy bottomed saucepan over medium heat.
• 3 saute scallions until soft.
• 4 add garlic and cook another 2 minutes.
• 5 add rice and cook, stirring constantly, until rice begins to make a clicking sound like glass beads (about 3-4 minutes).
• 6 add wine and dill to the rice mixture, and stir until the wine is absorbed.
• 7 using a ladle, add 3/4 cup hot stock to the rice. stir constantly at a moderate speed. when rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
• 8 continue adding stock 3/4 cup at a time until all 6 cups have been added. the final mixture should be thick enough that the grains of rice are suspended in liquid the consistency of heavy cream. it will thicken upon standing.
• 9 remove from heat. stir in spinach, feta, and lemon juice, mixing until the spinach is wilted and the feta is melty. season to taste with salt and pepper.
• 10 top individual servings with extra feta if desired.