Spanakorizo (Greek Spinach Rice)

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 1 lb Fresh Spinach
• 1 cup Arborio Rice
• 3 cups Vegetable Broth
• 1/4 cup Dill
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, cut into 1/4-inch pieces, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion pieces are softened and translucent.
3. 3Add the 1 lb of fresh spinach to the pot. Cook, stirring gently, for 3 to 5 minutes, or until the spinach has wilted down. This will happen quickly.
4. 4Add the 1 cup of Arborio rice to the pot. Stir constantly for 1 minute to coat the rice grains with the oil and onion mixture.
5. 5Pour in the 3 cups of vegetable broth. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir everything together and bring the liquid to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. Check after 20 minutes: the rice should be tender and most of the liquid should be absorbed. If it's still too wet, cook uncovered for a few more minutes.
7. 7Remove the pot from the heat. Stir in the 1/4 cup of chopped dill and the 1 tablespoon of lemon juice. Mix well to combine.
8. 8Serve the Spanakorizo hot.

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