Spanakopita Risotto

Elevate your dinner table with the vibrant flavors of Spanakopita Risotto, a creamy, Greek-inspired twist on the classic Italian dish. Combining the rich, velvety texture of arborio rice with the bright, herbaceous notes of fresh spinach, dill, parsley, and zesty lemon, this one-pot wonder captures the essence of spanakopita in every bite. Crumbled feta cheese and grated Parmesan add a luscious, tangy depth, while a final touch of butter ensures a luxuriously smooth finish. Perfect for a quick weeknight meal or an elegant gathering, this 35-minute dish is a creative fusion of Mediterranean comfort food at its best. Serve it hot and watch it become a new family favorite! Keywords: Spanakopita Risotto, creamy risotto recipe, Greek risotto, spinach and feta risotto, Mediterranean comfort food, quick weeknight meals.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1.5 cups arborio rice
• 0.5 cups dry white wine
• 4 cups vegetable stock, warmed
• 6 cups fresh spinach, chopped
• 2 tablespoons dill, fresh, chopped
• 2 tablespoons parsley, fresh, chopped
• 1 teaspoon lemon zest
• 1 cup feta cheese, crumbled
• 0.5 cups parmesan cheese, grated
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper, freshly ground
• 2 tablespoons unsalted butter (for finishing)

Directions

Step 1

In a large, heavy-bottomed saucepan, heat the olive oil and 2 tablespoons of butter over medium heat.

Step 2

Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3

Add the arborio rice to the pan and cook, stirring frequently, for 2-3 minutes until the edges of the grains look translucent.

Step 4

Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.

Step 5

Begin adding the vegetable stock, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding the next ladleful. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.

Step 6

Stir in the chopped spinach, dill, parsley, and lemon zest. Cook for 2-3 minutes, allowing the spinach to wilt.

Step 7

Add the crumbled feta cheese and grated parmesan cheese, stirring until fully incorporated. Season with salt and black pepper to taste.

Step 8

Finish the risotto by stirring in 2 tablespoons of butter for extra creaminess.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(2238.4g)

Amount per serving	% Daily Value*
Calories	2147.4

Total Fat 142.1g	0%
Saturated Fat 75.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 364.9mg	0%
Sodium 8143.1mg	0%
Total Carbohydrate 135.4g	0%
Dietary Fiber 14.0g	0%
Total Sugars 16.2g
Protein 72.4g	0%

Vitamin D 18.3IU	0%
Calcium 2084.2mg	0%
Iron 14.3mg	0%
Potassium 3272.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 13.7%

Carbs: 25.7%