Spinach Risotto - Greek style
Ingredients:
One bunch silverbeet, remove storks or English spinach include storks, washed and chopped
1⁄2 cup olive oil
1 cup chopped spring onions
1 red onion, chopped or 1 small leek
4 cloves garlic
3/4 cup rice Arborio or short-grain rice is best
lemon juice
2 tablespoons fresh dill or parsley
3 cups water
Salt and fresh ground black pepper
Serve sprinkled with fetta cheese or Parmesan cheese
Method:
Place oil into a saucepan and warm. Add onion, spring onion, leek and garlic and gently stir till golden colour emerges. Add the chopped spinach, stir and mix together with a little boiled water till spinach just wilts. Add salt, pepper and lemon juice with the cup and a half of rice. Mix well. Continue stirring so as not to stick and then add half cup by half cup of water, preferably boiled in jug, and keep
stirring and adding water until each time the water has been absorbed by the rice. This way creates a creamy rice. Continue this until rice is fully cooked and liquid is absorbed. Add parsley at end and mix in and sprinkle with fetta or parmesan cheese to serve. Enjoy and happy cooking.
