Fall in love with Spanakorizo, a creamy and satisfying Classic Mediterranean Diet Risotto with Silverbeet, Tomato, and served with copious amounts of lemon juice.  I have been making this dish for over 20 years now for my family and they always look forward to eating, especially when they have had a busy day.

Some will pour generous lashings of lemon over the top, some will sprinkle a sharp cheese.  How you prefer to eat it, it doesn’t matter, what is definite though,   Spanakorizo makes a comforting, filling and tasty quick meal.

It is usually my choice of a dish when my children have returned from camp and are craving a home-made meal or during their peak sporting season when supplementing their bodies best is important. They love to fill their plates with copious amounts of this Greek Style Spinach risotto,  and well… from my perspective, it is full of goodness and taste, due to its high content of spinach- the key ingredient to this dish.   A win-win situation in my home. 

There are two versions of Spanakorizo which I make at home. One is with tomato and the other is without.  It really is a personal preference, and I love them both. 

The benefits of eating Spinach are well known for their nutritional qualities.  It is able to restore energy, create vitality and restore blood deficiencies.  This meal, certainly has a generous serve of spinach for there to be a substantial nutritional benefit.

The recipe calls for 1 kilo of Silverbeet, and after I have removed the stalky stems it will make about 400-500g of spinach.  When weighing the silverbeet don’t be alarmed at the quantity, you will be amazed how the spinach reduces down.  If you would like to try the Italian version of this dish head over to my Italian Spinach and Mushroom Risotto.  A great summery recipe for Spinach is the Black-eyed Bean and Spinach Salad. 

Yield: Serves 4

Spanakorizo Recipe with Tomato and Silverbeet, A greek Style Vegetarian Risotto, pilaf

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Fall in love with Spanakorizo, a creamy and satisfying vegetarian recipe with tomato and silverbeet & served with lemon.

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Ingredients

• 1/4 cup Pure Olive Oil
• 100g Finely Chop Shallots
• 1 small onion finely Chopped
• 2 cloves finely chopped garlic
• 600g Silverbeet After Stems Removed
• 1/4 cup Finely Chopped Fresh Dill
• 1/4 cup Mutti Tinned Tomato
• 180g Risotto
• 1 lemon ( Juice ) to serve

Instructions

1. Ensure garlic, onion are chopped finely. The Spanakorizo flavours do not blend smoothly if the pieces are coarsely cut.
2. Remove Stems and White Stalk from Silverbeet and discard.
3. Roll two or three leaves tightly and slice through the tightly wound roll of Silverbeet, as finely as you can.
4. Pour olive oil onto pre-heated saucepan on medium heat. Allow onion and garlic to cook through until transparent. Try not to brown the onion and garlic.
5. Add the Silverbeet leaves and stir through intermittently until the silverbeet has wilted.
6. Blend the tomato roughly, and pour into silverbeet mixture.
7. Add three cups boiled water cover and allow to boil for five minutes.
8. Reduce heat, and stir through rice. Cover again, and allow to gently simmer, whilst ensuring lid is on most of the time. Stir through on occasion to ensure rice is not sticking to the base of the saucespan.
9. Add 1/2 a cup of boiled water, if you see it thick, but needs a little more cooking.
10. Cook this way for 20 minutes. The time will vary, so keep watch.
11. Five minutes before the rice is ready, stir through the Dill.
12. Spoon onto bowls, and drizzle lemon juice. Perhaps a dry sharp cheese. This is personal preference.

Notes

The recipe calls for 1 Kilo of Silverbeet, but the net weight of the silverbeet leaves after the stems and stalk are removed is 500g.

Ratio of Rice & Silverbeet per person. 45g of Arborio Rice per person to 150g of Silverbeet. The weight is after the stems are white stalk is removed). I find this ratio works well, as has the right portion of rice and silverbeet. Spanakorizo is not like risotto where the main ingredient is the rice. As well no butter is used.

The stems and stalk are bitter when cooked - try to remove as much as possible. This dish tastes much nicer with the stalk removed.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 243 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 5mg Sodium: 238mg Carbohydrates: 24g Fiber: 2g Sugar: 11g Protein: 3g

Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. When Brands of ingredients are specified please check the brand as companies do change their products. Always read the label.

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