PREP: 35-40 MINS
- 1 onion
- 1 clove of garlic
- Salt and pepper
- 2 spring onions
- 80g THESEUS extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- ½ bunch dill
- 100g wine (white or rose)
- 1 vegetable stock
- 750g-1kl spinach
- 180-250g rice
- Feta cheese (optional)
Place a pot over high heat and
add 2 tablespoons of THESEUS extra virgin olive oil.
Coarsely chop the onion, finely chop the garlic, and add them to the pot. Season with salt and pepper, and sauté. Finely chop the white part of the spring onions, the stems of the dill, and add them to the pot.
Add the rice and sauté for 1-2 minutes Deglaze the pot with the wine and let it evaporate. Add the stock in batches and mix constantly, at medium heat, for 13-15 minutes until the rice is boiled and al dente.
Put the spinach into the pot and boil for 3-4 minutes.
If there is no moisture left in your pot, add 100 g water, the juice of 2 lemons, and remove from the heat.
Finely chop the rest of the dill, the green part of the spring onions, and add them to the pot. Add the lemon zest, the rest of the extra virgin olive oil, and mix.
Serve with lemon slices, olive oil, pepper, oregano, and feta cheese.