Best 4 Spanakorizo A Greek Spinach Risotto Recipes

Spanakorizo, a traditional Greek spinach risotto, is a flavorful and healthy dish that combines the goodness of spinach, rice, and herbs. It is a versatile dish that can be served as a main course, a side dish, or even as a light lunch. Spanakorizo is packed with nutrients, thanks to the spinach, which is a rich source of vitamins, minerals, and antioxidants. The rice provides carbohydrates, while the herbs and spices add flavor and depth to the dish. Whether you are a seasoned cook or a beginner, this recipe will guide you through the steps to prepare a delicious and authentic spanakorizo that will surely impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SPANAKORIZO - GREEK SPINACH RICE

Spanakorizo - Greek Spinach Rice image

Spanakorizo (Greek Spinach Rice) is the comfort food of your dreams. It gives you all the cozy, feel-good vibes but is also loaded with nutrients from spinach, plus flavor from dried herbs and a splash of lemon juice. This easy Greek rice recipe can be enjoyed as a vegetarian main for 4 people or as a side with your favorite protein (up to 6 people).

Provided by Suzy Karadsheh

Categories Side Dish

Time 1h

Number Of Ingredients 11

Ingredients

1 cup medium grain rice
4 tbsp extra virgin olive oil
1 yellow onion (chopped)
1 pound baby spinach
1 lemon, juiced
Kosher salt and black pepper
2 cloves garlic (minced)
2 tablespoons tomato paste
1 1/2 teaspoon dried mint flakes
1 teaspoon dried dill weed
Feta (for garnish)

Steps:

Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.

Nutrition Facts : Calories 382.6 kcal, Carbohydrate 55.7 g, Protein 7.9 g, Fat 14.8 g, SaturatedFat 2.1 g, Sodium 446.9 mg, Fiber 5.1 g, Sugar 2.6 g, UnsaturatedFat 10.3 g, ServingSize 1 serving

SPANAKORIZO (A GREEK SPINACH RISOTTO)

Spanakorizo (A Greek Spinach Risotto) image

One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.

Provided by evelynathens

Categories Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs spinach, cleaned, stemmed, torn or 1 1/2 lbs cut into smaller pieces and washed in several changes water
1/2 cup olive oil
1 cup chopped spring onion (white and green)
1 small onion, chopped
1 leek, chopped (optional)
1 1/4 cups rice, short-grain is best (or use Arborio, but at a pinch, you can use converted. I often make it with brown rice for more fibe)
1/4 cup lemon juice
2 tablespoons minced fresh dill
3 cups water
salt
fresh ground black pepper
1 tablespoon tomato paste (optional)
feta cheese
kalamata olive
crusty bread

Steps:

In a deep pan heat oil and gently fry onion and leek (if used) until soft.
Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
Cook for 5 minutes, stirring frequently.
Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
Remove from heat.
Leave tightly covered and allow to stand at least 1/2 an hour before serving.
Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!

GREEK SPINACH RICE (SPANAKORIZO)

Greek Spinach Rice (Spanakorizo) image

With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!

Provided by Chef John

Categories Rice Side Dishes

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
1 ½ cups medium-grain white rice
2 teaspoons large-grain kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 bunch green onions, thinly sliced
½ cup packed finely chopped fresh dill
½ cup packed finely chopped fresh mint leaves
1 pound frozen chopped spinach, thawed and squeezed dry
2 ¾ cups cold water, or more as needed
kosher salt to taste
3 medium lemons, cut in half
¾ cup crumbled feta cheese
2 tablespoons pickled red onions, or to taste
1 pinch hot chili flakes, or to taste
1 drizzle olive oil

Steps:

Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg

SPANAKORIZO (GREEK SPINACH AND RICE)

Spanakorizo (Greek Spinach and Rice) image

In Greece spanakorizo is served as a main dish with crusty bread. Please do not omit the fresh lemon juice and feta it is what makes this dish special, I use freshly grated Parmesan cheese sometimes in place of feta. Two 10-ounce boxes frozen spinach, thawed can be used in place of fresh. You can double the complete recipe but do not double the olive oil, butter and garlic amounts. If you are not a dill-lover then reduce amount.

Provided by Kittencalrecipezazz

Categories Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
2 tablespoons butter (or use all olive oil)
2 medium onions, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
2 lbs fresh spinach (rinsed and stems removed)
1 (8 ounce) can tomato sauce
2 cups water (or use 1 cup each chicken broth and water)
2 -4 teaspoons fresh dill (or use 1 teaspoon dried dill)
salt and pepper
1/2 cup short-grain white rice
fresh lemon juice
crumbled feta cheese
hard-boiled egg (peeled and sliced) (optional)

Steps:

Heat oil with butter in a large skillet over medium-high heat; add in onions and garlic and saute for about 4-5 minutes or until softened.
Add in fresh spinach and cook stirring for 3 minutes.
Add in tomato sauce and water (or water and broth) bring to a boil, then season with salt, pepper and dill.
Add in rice, then reduce the heat to low, cover and simmer for about 25 minutes or until rice is tender (adding in a little more water if needed).
Drizzle with fresh lemon juice, then sprinkle with feta cheese.
Garnish with hard-boiled eggs and lemon wedges.

Nutrition Facts : Calories 396.2, Fat 24.9, SaturatedFat 6.3, Cholesterol 15.3, Sodium 524.9, Carbohydrate 38.5, Fiber 7.4, Sugar 5.8, Protein 9.6

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, be sure to thaw and squeeze out all excess water before using.
To make the dish even more flavorful, use a combination of chicken broth and vegetable broth.
If you don't have arborio rice, you can use another short-grain rice, such as carnaroli or vialone nano.
Be sure to toast the rice in the olive oil before adding the broth. This will help to develop its flavor and prevent it from sticking to the pot.
Stir the risotto frequently while it is cooking. This will help to ensure that it cooks evenly and prevents it from sticking to the pot.
Add the spinach and cheese towards the end of the cooking time. This will help to prevent the spinach from overcooking and the cheese from melting completely.
Season the risotto to taste with salt, pepper, and lemon juice.
Serve the risotto immediately, garnished with additional grated cheese and a sprinkling of fresh herbs, such as parsley or basil.

Conclusion:

Spanakorizo is a delicious and easy-to-make Greek dish that is perfect for a weeknight meal. It is a great way to use up leftover rice and spinach, and it can be easily customized to your liking. Whether you like it simple or loaded with vegetables and cheese, spanakorizo is sure to please everyone at the table.