A vegan, fasting yet nutritious dish with simple ingredients. Here a “tweaked” version of the traditional recipe with cherry tomatoes and fresh vine leaves. The addition of vine leaves gives extra flavour, a wonderful aroma and an interesting texture in every bite. The outcome is just delicious.
Fresh Greek Risotto with Spinach
Ingredients
Instructions
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Heat 30 millilitres of the oil in a wide saucepan over medium heat and sauté the onions and garlic for 3-4 minutes, until soft.
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Add the vine leaves and spinach and stir for 3-4 minutes, until they are wilted.
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Add the tomato juice, cherry tomatoes and 300 ml of water. Cover with the lid and cook over low heat for 10 minutes.
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Add the rice, dill, nutmeg and pepper, stir and cook over low heat for another 20 minutes, until the rice is done.
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Remove from heat; drizzle with the remaining olive oil, add lemon juice to taste and mix. Let it stand for 3 minutes before serving.
Notes
- Careful with salt. Broth contains enough.
- Serve with feta cheese, sour cream or greek yogurt.
- Pass more lemon wedges around the table.