200g baby leaf spinach
half a cup of arborio rice (rice for risotto)
half a cup white wine
1 vegetable stock cube
1 medium onion – finely chopped
3 spring onions – finely chopped
small bunch of dill – finely chopped
Salt and pepper
Firstly, wash the spinach and squeeze out the excess water. Roughly chop, place in a bowl and set aside.
Secondly, finely chop the onion. Place a pan over a medium heat and add 3 tablespoons of olive oil. Add the onion and gently sauté for 5 to 10 minutes, until the onion is translucent. Its now time to add the rice – stir everything together for 3 minutes, so the rice is coated in the olive oil. The wine goes next – make sure you let it evaporate completely.
Then add 1 and half cups of water, the vegetable stock cube and simmer for 10 minutes, stirring occasionally. Make sure the rice does not dry out and add more water if necessary.
When the rice is cooked, add the spinach and stir everything together. Cook for 5 minutes so the spinach wilts. Add more water if necessary. Finely chop the dill and spring onion and add to the rice. Stir everything together. Season with salt and pepper to taste. Finish the dish by adding the zest of the lemon.
Once the dish is ready and the liquid has slightly reduced, remove from the heat, add the juice of the lemon and serve.