spinach

Spinach rice (spinach risotto)

by gainweightproject

Spinach rice, or spanakorizo in greek, is a traditional greek food. This version is more like a risotto. This is a food to which we usually add lemon, so you might find that you would like to add some more lemon or reduce it the next time.

Time in kitchen: 1 hour

Ingredients:

  • 200 gr spinach
  • 125 gr risotto rice
  • 20 gr olive oil
  • 1/2 medium onion, coarsely chopped
  • 1 garlic clove, thinly sliced
  • 75 ml white wine
  • 500 ml water
  • 1/2 vegetable or chicken bouillon cube
  • salt
  • pepper
  • grated zest and juice from 1 lemon
  • 40 gr butter (it doesn’t matter if it is salted or not)
  • 1 small spring onion, chopped
  • 2 eggs (optional)

Instructions:

  • Place a pot over high heat and let it get very hot.
  • Add the olive oil, onion and garlic [3].
  • When the onion caramelizes, add the rice.
  • Stir and saute the rice until it turns golden.
  • Add the wine and let it evaporate.
  • Then, add the water and bouillon cube.
  • Lower heat to medium and cook for 15-20 minutes [4], stirring every 2-3 minutes so that the rice does not stick to the bottom of the pot.
  • In a bowl, add the spinach and a generous amounts of salt. Rub the spinach between your hands and squeeze them with your hands or in a towel to release most of their moisture [5,6].
  • Add the spinach to the pot in batches, keeping it over a medium to low heat. Stir thoroughly.
  • Add the lemon zest and juice.
  • Taste it and add the salt, pepper and lemon juice to your liking.
  • Remove from heat and add the butter. Stick until the mixture becomes thick and creamy.
  • Add the spring onion.
  • Now you have to options. Either serve or place the pot back on medium heat and crack inside one or two eggs, cover the pot and cook for 5-7 minutes, till your eggs are poached.

Notes:

  1. The original recipe uses some herbs that I didn’t use, so you might want to check it out.
  2. All the chefs agree that when cooking you should not use “cooking wine”, but a wine you would drink. It is not waste. If you do not want to keep the opened bottle in the refrigerator, you can drink the it with your meal!!
  3. After you add the onion and garlic, if you don’t feel comfortable using the high heat, switch to medium.
  4. I boiled it for 10 minutes more, until most of the water evaporated. It is important to remember that every kitchen is different, so do not be afraid to leave the food to cook for a little more or less.
  5. Really, be generous with the salt. You just use it to get the water out of the leaves but practically none of it will be transferred to the food.
  6. Fan fact, if you don’t do this the food will turn green.
  7. My doctor says that I should eat some protein when eating this food and a slice of bread. Most people would go with something like tuna for their protein choice, but I tried the egg and was not bad at all, although at sound it mind sound a bit disgusting.
  8. I’ll be honest, I cooked the eggs over high heat and my rice burnt a bit. That is why I specified the medium heat. I hope I am right.
  9. Recipe from Akis Petretzikis. Do not worry this page is in English. I should mention that if you visit the greek one there is a YouTube video, which you will not understand the instructions, but you will be able to see how this meal is cooked and that can simplify things a lot. akispetretzikis.com/en/categories/ospria/spanakoryzo