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Spanakorizotto, a recipe from Mazi restaurant

Course: Main Course
Cuisine: Greek
Servings: 4


  • 60 ml olive oil
  • 1 shallot finely chopped
  • 320 gr short-grain Arborio rice
  • 1 bunch of spring onions chopped
  • ½ leek trimmed, cleaned and sliced
  • 320 gr spinach washed
  • 700 ml- 1lt vegetable stock
  • 30 gr butter
  • 40 gr parmesan cheese grated
  • 20 gr dill chopped
  • ½ bunch of chervil chopped
  • 1 lemon for the zest and juice
  • Salt and pepper


  • Heat the olive oil in a shallow flameproof casserole dish, and the shallot and sweat over a medium heat until soft but not browned. Add the rice and cook, stirring for 1 minute. Add the spring onions, leek and spinach and cook for a further 3 minutes, stirring frequently.
  • Pour in 700 ml of the stock and cook over a medium heat for 15-20 minutes, stirring occasionally, until the rice has absorbed nearly all the liquid and is all dente, adding more stock if needed.
  • Remove the pan from the heat and stir in the butter and Parmesan, then add all the chopped herbs. Finally add the lemon juice; check and adjust the seasoning with salt and pepper to taste.
  • Divide the rice between individual bowls, crumble some feta cheese on the side and serve garnished with grated lemon zest.
  • Crumbled feta cheese to serve.