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Foraging with Alexis Nikole Nelson.
This dish melds Greek spanakorizo, or spinach rice, with Italian risotto. We use Arborio rice and add hot broth in stages, as if making risotto, in order to create a dish with a rich, creamy consistency. Added near the end of cooking, the spinach melts into the grains. Herbs, one or more, go in at the end to keep flavors and aromas vibrant. This is an excellent side to grilled or roasted chicken or lamb, or top it with grilled, seared or sautéed shrimp.
quart low-sodium vegetable broth OR chicken broth
cup extra-virgin olive oil, plus more to serve
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