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Fresh Greek Risotto with Spinach

Blue dish with spinach risotto.

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.

Prep Time 10 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Course: , ,
Difficulty: Beginner
Servings: 2
Calories: 360 kcal per serving
Best Season: Spring
Ingredients
  • 1 red onion (medium, peeled, grated)
  • 85 g risotto rice (Arborio, Carolina, long-grain white rice)
  • 150 g spinach (fresh, cleaned, coarsely chopped)
  • 5 vine leaves (cleaned, finely chopped)
  • 1 spring onion (finely chopped)
  • 2 clove garlic (peeled, chopped)
  • 3 cherry tomatoes
  • 1/2 vegetable stock (optional)
  • 10 spr dill (finely chopped)
  • 2 pinch nutmeg
  • 150 ml tomato juice (concentrated)
  • 45 ml olive oil
  • 1/2 lemon (the juice)
Instructions
  1. 1

    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.

  2. 2

    Add the vine leaves and spinach and stir for 3-4 minutes, until they are wilted.

  3. 3

    Add the tomato juice, cherry tomatoes and 300 ml of water. Cover with the lid and cook over low heat for 10 minutes.

  4. 4

    Add the rice, dill, nutmeg and pepper, stir and cook over low heat for another 20 minutes, until the rice is done. 

  5. 5

    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.
Read it online: https://catinmykitchen.gr/recipe/fresh-greek-risotto-with-spinach/

Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.