Spanakorizotto, a recipe from Mazi restaurant
Servings: 4
Ingredients
- 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
Instructions
- 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.