Herbed Spinach Rice with Feta and Lemon
Greek spanakorizo—spinach rice, with briny feta and bright lemon—takes on the creaminess of Italian risotto.
- Makes4 servings
- Cook Time30 minutes
- 1
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.
Don’t use unheated broth. Warming it helps the rice cook faster. If you prefer, heat it in a saucepan on the stovetop instead of microwaving it.
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